Pad Woon Sen

Ingredients

• 5½ oz glass noodles
• 1¼ lb boneless, skinless chicken breast
• 4 clove garlic
• ½ yellow onion
• 1 carrot
• 4 oz napa cabbage
• 3 scallions
• 2 eggs
• 4 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp sugar
• ½ tsp white pepper
• 2 tbsp vegetable oil
• ¼ cup cilantro (optional)
• 2 lime wedges (optional)

Steps

1. Soak glass noodles in hot water for 5-7 minutes until soft, then drain and set aside.
2. Slice chicken into thin strips. Mince garlic, thinly slice onion, julienne carrot, chop napa cabbage, and slice scallions.
3. Whisk together soy sauce, oyster sauce, fish sauce, sugar, and white pepper in a small bowl to create the sauce.
4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, then remove and set aside.
5. Add garlic and onion to the skillet and stir-fry for 1 minute until fragrant. Push vegetables to one side, crack eggs into the other side, and scramble until just set, then break into small pieces and mix with vegetables.
6. Add carrots and napa cabbage to the skillet and stir-fry for 2-3 minutes until slightly tender-crisp. Return cooked chicken to the skillet.
7. Add drained glass noodles and the prepared sauce to the skillet. Toss everything together vigorously for 2-3 minutes until the noodles are well coated and heated through.
8. Stir in scallions. Serve immediately, garnished with fresh cilantro and lime wedges if desired.