Pad Woon Sen

Serves 4 - This recipe is for one batch that will feed 4 people. Dont double the recipe, instead, cook in batches or you will overwhelm the wok. This is meant to be cooked hot and fast!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 cup carrot, halved lengthwise, then thinly sliced
• 4 -6  garlic cloves, chopped
• 1⁄2 small onion, julienned
• 12  ounces chicken
• 3  eggs
• 2  cups cabbage, bite-sized
• 80  g  rice noodles, dry (2 bunches)
• 3  teaspoons sugar
• 1⁄2 teaspoon white pepper
• 2  tomatoes, cut into wedges and remove seeds or 2  juice
• 3  green onions, green part only, 1/2-inch pieces
• 2  tablespoons oyster sauce
• 1  tablespoon soy sauce
• 1  tablespoon fish sauce
• 1  tablespoon  maggi seasoning, sauce

Directions

1. Marinate Chicken in 1 tbs fish sauce while you prep other ingredients.
2. Soak glass noodles in room temperature water for 10 minutes until soft and pliable. Drain, then cut the noodles a few times with scissors to shorten them.
3. Mix together oyster sauce, soy sauce and Golden Mountain Sauce in a small bowl.
4. Heat oil in a wok or a large saute pan, when hot, add garlic and onions and cook until garlic starts to turn golden.
5. Add chicken and cook just until the pieces are well separated.
6. Push everything in the pan to one side, add a little more oil in the empty space, and add eggs. Let the eggs set about half way, then scramble and mix with the chicken.
7. When eggs are done, add cabbage, carrots, and half a tablespoon of the sauce mixture; toss quickly just to mix.
8. Add noodles, rest of the sauce, sugar, and white pepper. Cook, stirring constantly, until the noodles are done and have absorbed all the sauce.
9. Add tomatoes and green onions, toss just to heat through for 10-15 seconds.
10. Remove from heat and serve.