for 4 person

Glass noodles

200 g	glass noodles
	water, lukewarm
1 tbsp	peanut oil

Dressing

¾ dl	soy sauce
2 tbsp	oyster sauce
1 tbsp	water
1 tbsp	toasted sesame oil
2 tsp	sugar
2 tsp	beef bouillon powder
250 g	diced chicken

Pad woon sen

1 tbsp	sesame oil
1	shallot, finely chopped
3	garlic cloves, finely chopped
4	eggs, beaten
150 g	carrots, cut into thin slices
150 g	white cabbage, cut into thin slices
2	spring onions incl. green parts incl. green part, cut into thin rings (incl. green part)
125 g	bean sprouts
½ bunch	coriander, torn into pieces

How it's done

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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