Pad Woonsen

Name: Pad Woonsen
Ingredients: 3 tablespoons vegetable oil; 6 garlic cloves, chopped; 1/2 small onion, peeled and sliced into thin strips; 1 1/2 cups chicken breasts, sliced; 8 ounces cellophane noodles, soaked in hot water* cut into 4 lengths; 3 eggs; 1 cup bean sprouts; 1 cup chopped celery; 4 scallions, white & green portions sliced on diagonal into 1 pieces (green onions); 2 tablespoons fish sauce; 1/4 cup chopped roasted peanuts; 1 teaspoon fresh ground black pepper

12 ingredients

10 steps

Ingredients

3 tablespoons vegetable oil
6 garlic cloves, chopped
1/2 small onion, peeled and sliced into thin strips
1 1/2 cups chicken breasts, sliced
8 ounces cellophane noodles, soaked in hot water* cut into 4 lengths
3 eggs
1 cup bean sprouts
1 cup chopped celery
4 scallions, white & green portions sliced on diagonal into 1 pieces (green onions)
2 tablespoons fish sauce
1/4 cup chopped roasted peanuts
1 teaspoon fresh ground black pepper

Directions

1

Heat oil and saute garlic until golden.
2

Add onions. Stir-fry until onions have wilted (about 3 min.).
3

Add meat and cook until tender.
4

Add noodles and toss.
5

Make a hole in center of mixture and break the eggs.
6

Slowly stir the eggs only until set, and then break them up and mix with the noodles.
7

Stir in the sprouts, celery and scallions, and cook until heated.
8

Season with Thai Kitchen Premium Fish Sauce and pepper.
9

Garnish with chopped peanuts and serve.
10

*Soak noodles in hot water for about five minutes until they are soft, but firm and not mushy. Rinse with cold water before cooking.