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  • Writer's pictureSuzanne Sng

Thai-style glass noodles

Updated: Jun 7, 2020

Pad see ew is one of my favourite Thai noodle dishes, but in the absence of thick rice noodles, here is a variation with glass noodles or woon sen.

Serves 3 to 4


  • 400 grams chicken thighs, sliced into thin, bite-sized pieces

  • 160 grams dried glass noodles

  • 2 tablespoons vegetable oil

  • 3 garlic cloves, roughly chopped

  • 2 eggs, lightly whisked

  • 2 small bok choy, cut into bite-sized pieces and separated into stem and leaves

  • 1 carrot, cut into thin sticks

  • ¼ teaspoon ground white pepper

For the marinade

  • 2 tablespoons light soya sauce

  • 2 teaspoons sesame oil

  • ½ teaspoon ground white pepper

For the stir-fry sauce

  • 2 tabespoons soya sauce

  • 1 tablespoon fish sauce

  • 2 teaspoon sweet dark soya sauce

  • ½ teaspoon sugar

For the chilli vinegar

  • ¼ cup white vinegar

  • 1 long red chilli, finely sliced

Combine the chicken with the marinade ingredients and set aside while you prepare the noodles.

Place the noodles in a large bowl and cover with warm but not boiling water. Allow to soak for 2 to 3 minutes or until just tender. Drain and set aside for later.

Combine the ingredients for the stir-fry sauce.

Make the chilli vinegar by combining the ingredients in a small bowl.

Heat the oil in a large wok or frying pan over high heat. Add the garlic and toss for a couple of seconds before adding the chicken. Stir-fry until just cooked.

Then add the egg and allow to set for a minute or before breaking it up.

Add the carrots and bok choy stems, and stir-fry for another half a minute, before adding the bok choy leaves to wilt a bit.

Add the noodles and the stir-fry sauce, and toss until well combined. Toss through the white pepper.

Remove from heat and serve with the chilli vinegar.

Recipe adapted from Marion’s Kitchen.

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