Pad Woon Sen

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 562 Kcal, 30g Protein, 57g Carbohydrates, 23g Fat


  • Glass noodles
  • 1 tbsp. peanut oil
  • 200 g glass noodles
  • Water, lukewarm
  • Dressing
  • 1 tbsp. Water
  • 2 tbsp. oyster sauce
  • 0.75 dl soya sauce
  • 1 tbsp. toasted sesame oil
  • 2 tsp. sugar
  • 250 g Pouletwürfel
  • 2 tsp. Rindsbouillonpulver
  • Pad Woon Sen
  • 1 tbsp. sesame oil
  • 1 shallot, finely chopped
  • 150 g white cabbage, cut into thin strips
  • 2 spring onions, including green parts, cut into thin strips
  • 3 garlic cloves, finely chopped
  • 125 g Mungo bean sprouts
  • 4 eggs, beaten
  • 150 g carrots, cut into thin strips
  • 0.5 Bund coriander, shredded

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  • Glass noodles

    Soften the glass noodles in lukewarm water for about 10 mins. Cut into chunks with scissors, drain, mix with the oil.
  • Dressing

    Combine the soy sauce with all the other ingredients up to and including the bouillon powder. Marinate the diced chicken in 2 tbsp of the mixture.
  • Pad Woon Sen

    Heat the oil in a wok. Sauté the shallots and garlic, add the chicken, stir fry for approx. 1½ mins. Add the glass noodles and 2 tbsp of the sauce, stir fry over a medium heat for approx. 4 mins. Add the eggs, stir fry for another 2 mins or so, add the carrots, cabbage and spring onions, fry for approx. 2 mins more, pour in the sauce. Add the bean sprouts, mix well and fry for approx. 1 minute more. Scatter the coriander over the top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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