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30 Minute Pad Woon Sen (Thai Stir Fry Noodles)

I didn't start making Pad Woon Sen at home until recently, but now it's one of our favorite quick weeknight dishes. It's REAL satisfying, easy to make, and comes together in about 30 minutes.
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Ingredients 

  • MAKES 4 PORTIONS
  • 200 g mung bean vermicelli noodles, 7-8oz
  • 1 lb boneless skinless chicken thighs, .5kg
  • 200 g cabbage, cut into thin strips, 1/4 head
  • 100 g snow peas, sliced into strips, about 1.5c
  • 100 g red bell pepper, cut into thin strips, about 1
  • 100 g carrot, shredded, about 1 med-lrg
  • 15 g garlic, minced, 3-5 cloves
  • 100 g white onion, thinly sliced, 1/2
  • 2 eggs, beaten
  • Neutral oil, light olive, avocado, canola, etc
  • Salt
  • Fresh cilantro
  • Scallions, thinly sliced
  • Sesame seeds
  • Sriracha or sambal

STIR FRY SAUCE

STIR TO COMBINE:

  • 50 g soy sauce
  • 20 g fish sauce
  • 25 g brown sugar
  • 100 g oyster sauce
  • 150 g water

Instructions 

  • Soak noodles in warm water until soft (i soak the brand im using for 15-20mins). Cut noodles into 6-9" (15-22cm) if they're super long.
  • Prep the chicken by removing any excess fat then cut into thin strips.
  • Cut and prep all veg, beat eggs, and mix stir fry sauce.
  • Preheat large saute pan or wok over med-high. Add a long glug/drizzle of oil to pan and add chicken. Add a pinch of salt. Cook for 2-3min or until browned and nearly cooked. Transfer chicken to a bowl.
  • Return pan to med-high. Add eggs and scramble. When eggs are 90% cooked, add to bowl with chicken.
  • Return pan to heat, add a drizzle of oil followed by bell peppers, snow peas, cabbage and a pinch of salt toss and stir to cook. When veggies begin to soften (about 2-3 min), add carrots. Cook for an additional 1-2 minutes until veg has taken on some caramelization. Transfer veggies to bowl with eggs and chicken.
  • Return pan to med-high heat, add a squeeze of oil. Add sliced onion. Cook for about 60 seconds. When beginning to brown add garlic, stirring constantly for about 20 seconds. Add in soaked vermicelli noodles and stir. Add stir fry sauce, stir to coat and bring to a simmer and cook until noodles are fully softened. Add veggies/chicken into pan, 1/2 at a time, stirring and tossing to combine.
  • Plate up and garnish with cilantro, sliced scallions, sesame seeds, and sriracha or sambal.
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