Pad Woon Cent – Glass Noodle Stir Fry
Now this is a perfect busy mid-week recipe, great to pack with you for lunch or a no-fuss simple dinner. Pad woon cent, this Thai glass noodle stir-fry, is an easy one-pan dish. I would definitely recommend making this in a large wok if you have one. The benefit of cooking with a large wok is that different areas of the wok surface can reach different temperatures depending on how you position it over the flame. That comes in handy when preparing this easy Thai glass noodle stir-fry step by step. You can introduce an ingredient to the hottest parts of the wok, then scoot them to the side to finish cooking while you move onto the next thing, just like how I moved the chicken, cabbage, and onion to the side to get the eggs going. I hope that makes sense! You totally got this.
Open the package of glass noodles and soak them in warm water until they become translucent.
In a large wok, sweat onions and garlic with oil for 1 minute on medium heat.
Add sliced chicken and season with oyster sauce. Let cook evenly on one side before flipping.
Add thinly sliced cabbage and carrots to the center of the wok. Allow 1-2 minutes for them to cook down.
Move everything to one side of the wok and add two eggs. Allow them to cook evenly by skimming the top to create a thin, flat layer of egg.
Add chopped scallions and fold the eggs into the mix.
Add rehydrated glass noodles on top of stir-fry, and season with oyster sauce, golden mountain seasoning, and a pinch of sugar.
Stir everything together.
Garnish with chopped cilantro leaves, dried chili, fried garlic, and prik nam pla fish sauce.