If you love pad see ew, then you’ll want to try this version with charry, chewy glass noodles. It’s loaded with umaminess and sheer joy. The Thai condiments really set things off, so definitely don’t miss them off.
Thai Soy Sauce Glass Noodles (Pad See Ew Woon Sen)
200g (7 oz) chicken thighs, sliced into thin, bite-sized pieces
160g (5.6 oz) dried glass noodles (also known as mung bean, cellophane, bean thread noodles)
2 tbsp vegetable oil
3 garlic cloves, roughly chopped
2 eggs, lightly whisked
100g (3.5 oz) Chinese broccoli, cut into bite-sized pieces
¼ tsp ground white pepper
Marinade:
1 tbsp light soy sauce
1 tsp sesame oil
¼ tsp ground white pepper
Stir-fry sauce:
2 tbsp soy sauce
1 tbsp fish sauce
2 tsp sweet dark soy sauce
½ tsp sugar
Chilli vinegar:
¼ cup white vinegar
1 long red chilli, finely sliced
- Combine the chicken with the marinade ingredients and set aside while you prepare the noodles.
- Place the noodles in a large bowl and cover with warm but not boiling water. Allow to soak for 2-3 minutes or until just tender. Drain and set aside for later.
- Combine the ingredients for the stir-fry sauce.
- Make the chilli vinegar by combining the ingredients in a small bowl.
- Heat the oil in a large wok or frying pan over high heat. Add the garlic and toss for a couple of seconds before adding the chicken. Stir-fry until just cooked. Then add the egg and allow to set for a minute or before breaking it up. Then add the Chinese broccoli and stir-fry for another half a minute. Add the noodles and the stir-fry sauce and toss until well combined. Toss through the white pepper. Remove from heat and serve with the chilli vinegar.
