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Pad Woon Sen Gai | Glass Noodle Stir-Fry in 15 Minutes
(0)
15 min
Quick
Gurkerl Küche
Herrlich aromatischer thailändischer Glasnudel-Wok mit zarter Hendlbrust, Ei, feinen Gemüsestreifen und einer würzig-süßen Woksauce. In nur 15 Minuten fertig auf dem Tisch!
Preparation method
Preparation
Place the glass noodles in a heatproof bowl, pour boiling water over them, and let them steep for about 5 minutes until soft. Then drain through a sieve, rinse briefly with cold water, and snip 1–2 times with kitchen shears so they can easily be tossed in the wok later. (Tip: If you want to keep the dish warm, preheat the oven to about 60 °C).
Pat the chicken breast dry and cut into thin, bite-sized strips. Peel the carrot and shave into fine strips. Wash the spring onions and slice diagonally into pieces about 3 cm long. Finely chop the garlic. Briefly whisk the eggs in a small bowl.
Mix the wok sauce in a small cup: stir together the soy sauce, oyster sauce, cane sugar, and sesame oil with 2 tbsp of water until smooth and the cane sugar has completely dissolved.
Chef's tip
For extra freshness, serve the glass noodle stir-fry with fresh lime wedges and some fresh coriander.
Do not soak the glass noodles for too long so that they keep their delicate, springy bite and absorb the sauce in the wok perfectly.
Ingredients
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