Pad Woon Sen with Chicken and Vegetables
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 150 g dried glass noodles
- 300 g chicken breast fillets, diced
- 3 garlic cloves
- 1 carrot, julienned
- 150 g white cabbage
- 2 eggs
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 289 kcal
- Protein
- 22.7 g
- Carbohydrate
- 37.3 g
- of which sugars
- 3.7 g
- Fat
- 4.8 g
- of which saturates
- 1.4 g
- Fibre
- 2 g
- Salt
- 2.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the glass noodles in warm water for 10 minutes until soft, then drain and snip into shorter lengths with scissors.
- 2
Crush the garlic.
- 3
Heat a little oil in a wok over a high heat and fry the garlic for 30 seconds until fragrant.
- 4
Add the chicken and stir-fry for 5 minutes until cooked through with no pink remaining.
- 5
Add the carrot and cabbage and stir-fry for 2 minutes until just softened.
- 6
Push everything to one side, crack in the eggs and scramble briefly, then mix through.
- 7
Add the drained noodles, fish sauce and light soy sauce, and toss for 2 minutes until the noodles are glossy and tender.
- 8
Scatter with spring onions and serve hot.
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