Quick & Easy Pad Woon Sen

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• 5.3 oz dry glass noodles (aka mung bean vermicelli noodles or bean thread noodles)
  Ingredient note

  Source: 5.3 oz dry glass noodles (aka mung bean vermicelli noodles or bean thread noodles)
• 6 oz skinless boneless chicken thighs (thinly sliced or sub with chicken breast)
  Ingredient note

  Source: 6 oz skinless boneless chicken thighs (thinly sliced or sub with chicken breast)
• 3 cups Chinese broccoli (chopped into 1 inch pieces or sub with bok choy, yu choy or choy sum)
  Ingredient note

  Source: 3 cups Chinese broccoli (chopped into 1 inch pieces or sub with bok choy, yu choy or choy sum)
• 2 each large eggs (beaten)
  Ingredient note

  Source: 2 large eggs (beaten)
• 2 tablespoon vegetable oil (or any neutral oil)
  Ingredient note

  Source: 2 tablespoon vegetable oil (or any neutral oil)
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• 2 teaspoon + 2 tbsp regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 2 teaspoon regular soy sauce (or light soy sauce); Source: 2 tbsp regular soy sauce (or light soy sauce)
• ¼ teaspoon + 1/8 tsp white pepper (or black pepper)
  Ingredient note

  Source: ¼ teaspoon white pepper (or black pepper); Source: 1/8 tsp white pepper (or black pepper)
• 2 teaspoon dark soy sauce
  Ingredient note

  Source: 2 teaspoon dark soy sauce
• 1 tablespoon fish sauce
  Ingredient note

  Source: 1 tablespoon fish sauce
• 1 teaspoon white sugar (or brown sugar)
  Ingredient note

  Source: 1 teaspoon white sugar (or brown sugar)
• 1 each large red chili pepper (chopped)
  Ingredient note

  Source: 1 large red chili pepper (chopped)
• ¼ cup white vinegar (or rice vinegar or apple cider vinegar)
  Ingredient note

  Source: ¼ cup white vinegar (or rice vinegar or apple cider vinegar)

1. Marinate sliced chicken thighs with chicken marinade ingredients as listed above. Set aside as you prepare other ingredients.
2. In a small bowl, combine Stir-Fry Sauce ingredients. Set aside.
3. In a small bowl, combine red chili and white vinegar. Set aside.
4. In a large bowl with dried mung bean noodles, add hot boiling water and let this soak for 1-2 minutes just until loosened and slightly softened. Do not over soak!
5. Strain noodles immediately. Rinse off with running cold water and strain out as much excess water as possible.
6. Heat vegetable oil in a large pan on medium-high heat. Fry garlic and marinated chicken until chicken is 75% cooked. Move to the side of the pan.
7. Pour in beaten eggs. Cook and scramble them. Move to the side of the pan.
8. Toss in Chinese broccoli, noodles, and stir-fry sauce and cook until noodles are well coated in sauce and greens have softened.
9. Remove off heat and mix in some of the chili vinegar (start by adding 1-2 tablespoons and add more as needed to taste). Enjoy!