Thai Noodle Dish

Thai Noodle Dish with Chicken
Serves 4
This is a super easy and versatile Thai noodle dish that I came up with because I love the Pad Woon Sen from the local Thai take out. It is super easy to make the longest part of the prep is soaking the noodles.
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
  1. 4 small bundles of mung bean noodles, about 150 grams
  2. 2 tablespoons canola oil
  3. 1/2 tablespoon minced garlic
  4. 1/2 cup thinly cut up chicken (or pork, beef, or shrimp
  5. 1/3 cup thinly sliced carrots
  6. 1 cup thinly sliced green cabbage
  7. 3 tablespoons soy sauce
  8. 1/2 tablespoon oyster sauce
  9. 1 cup chicken broth (or vegetable broth)
  10. 1/3 cup sliced white onion
  11. A dash of ground white pepper
  1. Soak the noodles in warm water for 15 minutes.
  2. Then rinse and cut them with cooking scissors into about 6″ long threads.
  3. In a large non-stick sauté pan, over medium-high heat, add the oil.
  4. When the oil is hot, add the garlic and stir until golden brown.
  5. Add the meat and stir until it is cooked half-way or no longer pink, about a minute.
  6. Add the carrot and stir for a minute, followed by green cabbage.
  7. Stir for another minute.
  8. Add the noodles,  soy sauce, oyster sauce, and broth, stir to mix well.
  9. Check the noodles doneness. They should be al-dente.
  10. If the mixture looks dry, add some water.
  11. Taste and adjust.
  12. Add white onion and white pepper.
  13. Stir well and remove from heat.
  14. Garnish with fresh basil.
  1. You easily substitute shrimp or beef or keep it all veggies.
  2. In a pinch I have also used the frozen Japanese blend veggies and it was still great!
That Windy City Girl