Marinate the thinly sliced chicken or protein of choice in 2 tbsp of oyster sauce until all your ingredient prep is done. Or if you have time, feel free to marinate it longer, up to overnight. 

Soak glass noodles in room temperature water for about 10 minutes until soft and pliable. 

Drain noodles, and pick up clumps of the glass noodles, and cut them, so they aren’t too long, about 6 inches or so in length because it can be hard to eat and serve when they are really long.

Mix all of the sauce ingredients together. 

 Add a few tablespoons of cooking oil of choice to a warmed up wok or large saute pan. 

 Add garlic and onions and stir-fry for 30 seconds or so until fragrant.

Add chicken or protein of choice and cook for one to two minutes or so until half-way cooked through.

Add more oil, push the chicken to the side and add eggs, and scramble them immediately, mixing them up with the chicken.

Add veggies of choice, and some of the Pad Woon Sen sauce to make sure the chicken and veggies get some flavor too.

Once the protein and veggies are cooked through, I like to take them out and put them on a plate, so there is room to stir-fry the glass noodles and cook them without too much in the pan creating extra moisture. 

Add back to the same wok, the glass noodles, the sauce, and stir-fry. 

If glass noodles aren’t cooking through after adding the sauce, add a tablespoon of water at a time to help them cook more, but be careful not to add too much or they will become mushy and gooey!

Once the glass noodles have softened, add back in chicken and veggies, green onion, and sprinkle on the white pepper powder, and mix it up, 

If you need more flavor, feel free to make another batch of sauce, and add to taste, or extra white pepper, and then plate immediately, so the noodles don’t stick to the pan.

If you want it spicy like we do, feel free to add Thai Sriracha to taste.

Eat it as a one-dish meal, or alongside other amazing Thai dishes like Tom Kha Gai soup or Thai Cashew Chicken!