or Pad Woon Sen in Thai...
Grew up in the combination of cultures, I've adopted many Chinese dishes into my own taste. I added some chilies to this one so that it tasted a bit spicy. Mark liked it when I baked the noodles in the oven after stir fried for 10 minutes. The noodles got crispy on the top.
By the way, Mark's Twitter client HOWL just went live yesterday. There're many great features, for example, upload muliple photos, see all replies in one screen and search. If you're on Twitter, please check it out--it's free.
- 2 oz. glass noodles, soak in water for an hour
- 2 tbsp. vegetable oil
- 2 garlic cloves, chopped
- 4 bird's eye chilies, chopped
- 8 oz. ground chicken
- 1 yellow onion, sliced
- 2 eggs
- 2 green onion, cut into 1" long
- 2 tbsp. cilantro, cut into 1" long
- 1 tbsp. oyster sauce
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 1 tsp. white pepper
1. Strain the noodles, set aside.
2. Heat the oil over medium heat, add garlic and chilies.
3. Add chicken and yellow onion, stir until it is half way done.
4. Add noodles, then eggs.
5. Add all of seasoning and the rest of ingredients.
6. Stir fry for 5 minutes, remove from the heat.
7. Garnish with cilantro leaves and serve with/without rice.