Pad Woon Sen
IntroductionThis is an inexpensive (less than $1 per plate), pantry-friendly version of an American Thai food restaurant staple. Consider adding chunks of pineapple, tomato, or another fruit to balance the acidity and sweetness with the salty, spicy, savoriness of the dish :) This is an inexpensive (less than $1 per plate), pantry-friendly version of an American Thai food restaurant staple. Consider adding chunks of pineapple, tomato, or another fruit to balance the acidity and sweetness with the salty, spicy, savoriness of the dish :)
FOR THE NOODLES:
1 T peanut oil
2 eggs, beaten
1 t peanut oil
0.5 large yellow onion, julienned
2 stalks celery, sliced thin on the bias
3 garlic cloves, crushed or minced
2 t peanut oil
0.3 head of cabbage, sliced into thin strands
3 pinches kosher salt
1 t peanut oil
2 chicken tenders (frozen)
6 ounces bean threads
FOR THE SAUCE:
3 T fish sauce
3 T Sriracha sauce
1 T oyster sauce
1 T rice wine vinegar
This is a stir fry, so have everything completely prepped before starting, including a final serving dish/plate/platter. You should have on hand a large set of tongs and a large heat-proof spatula.
Defrost the chicken tenders and steep the noodles in hot water in a large bowl (try to do this before chopping the vegetables, since over-soaking the noodles will waterlog them and make them stick later on).
Fill a second large bowl with vegetables--cabbage at the bottom, celery next, and onion on top.
In a small bowl, beat the eggs with a pinch of salt.
Drain the bowl with the chicken and noodles. Pull the defrosted chicken tenders onto your cutting board and slice into thin strips.
Heat the skillet over high heat for one to two minutes more, until the peanut oil starts giving off faint wisps of smoke. Add the onion and saute for 45 seconds. Add the celery and saute another 30 seconds. Add the garlic and keep moving for 15-25 seconds. Push the onions, celery, and garlic to the edges of the pan.
Add a teaspoon of oil to the pan, and heat for 15 seconds. Add about a third of the cabbage and a pinch of salt to the pan and saute for 20 seconds. Repeat this process until the vegetable bowl is empty, then add the egg ribbons to this bowl, followed by all of the cabbage, onion, and celery that are in the skillet.
Wipe out and return the skillet to high heat for two to three minutes. Add the chicken and saute for 45 seconds, followed by the noodles and 2/3 of the sauce (there will be steam if you're doing it right). Keep stir frying this mixture until there is no more liquid in the bottom of the pan, and scrape out the contents of the skillet into the bowl with the vegetables.
Add the remaining 1/3 of the sauce to the bowl, and turn out onto a very large plate.
Serving Size: 4, 1.5 cup servings