Pad woon sen is a comforting Thai stir-fry built around springy bean-thread noodles, eggs, chicken and vegetables.

The noodles absorb the sweet-savoury sauce beautifully while keeping their pleasantly chewy texture, making this a quick but satisfying meal for two.

What You’ll Need

5 oz (4 bundles) dried bean-thread vermicelli noodles

8 oz boneless, skinless chicken thighs, diced

2 tbsp oyster sauce, divided

1/4 tsp kosher salt

1/4 tsp ground white pepper

3 tbsp dark soy sauce

1 tbsp granulated sugar

2 tbsp neutral oil, such as vegetable oil, divided

1 small yellow onion, halved and thinly sliced

1 cup thinly sliced Napa cabbage

1/4 cup matchstick-cut carrots

2 medium spring onions, halved lengthwise and cut into 1-inch pieces

1 tbsp minced garlic, about 4 cloves

2 large eggs, beaten

Thinly sliced Thai chillies or jalapeños soaked in distilled white vinegar or rice vinegar, optional for serving

1. Soak The Noodles

Place the dried bean-thread noodles in a large bowl and cover them completely with room-temperature water. Leave them to soak for about 10 minutes, until pliable, then drain well.

There is no need to boil these noodles first. Soaking softens them enough for stir-frying while helping them retain the pleasantly springy texture that makes pad woon sen distinctive.

2. Season The Chicken

In a medium bowl, combine the diced chicken thighs with 1 tablespoon oyster sauce, the kosher salt and white pepper.

Mix until the chicken is evenly coated. Chicken thighs work particularly well here because they stay juicy during the fast, high-heat cooking process.

In a separate small bowl, stir together the remaining tablespoon of oyster sauce, dark soy sauce and granulated sugar. Preparing the sauce before heating the wok keeps the cooking process quick and controlled.

3. Cook The Chicken And Vegetables

Heat 1 tablespoon neutral oil in a wok or large 12-inch frying pan over medium-high heat until shimmering.

Add the sliced onion and cook for 3 to 5 minutes, until translucent and beginning to brown around the edges.

Add the chicken and stir-fry for 5 to 6 minutes, until fully cooked. Stir in the Napa cabbage, carrots and spring onions, then cook for another 2 to 3 minutes, until the carrots are tender but still retain some bite.

Transfer the chicken and vegetables to a bowl and set aside.

4. Cook The Eggs

Return the wok to medium-high heat without washing it and add the remaining tablespoon of oil.

Add the minced garlic and cook for about 15 seconds, just until fragrant. Garlic can burn very quickly at this temperature, so avoid letting it brown excessively.

Pour in the beaten eggs and leave them briefly until they begin to set. Stir gently to create large, soft curds, then push the eggs towards the sides of the wok to create an open space in the centre.

5. Toss The Noodles

Add the drained noodles to the centre of the wok and pour over the prepared soy sauce mixture.

Toss everything together for about 1 minute, until the noodles become tender but still slightly chewy and are evenly coated in the glossy sauce.

Return the cooked chicken and vegetables to the wok. Toss for another minute, or until everything is evenly combined and the noodles have absorbed the remaining liquid.

Serve And Store

Serve the noodles immediately, with vinegar-soaked sliced chillies on the side if you want an extra sharp, spicy contrast. The finished dish combines silky eggs, juicy chicken, crisp vegetables and springy noodles with a deep savoury sweetness from the dark soy and oyster sauces. Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated on the hob or in the microwave.