Pad Woon Sen

Pailin Chongchitnant’s selected pad woon sen follows a Thai home-cooked stir-fry of glass noodles, chicken, eggs and vegetables. She also places it among the simple dishes offered by Thailand’s cafeteria-style curry-rice shops.

The dry glass noodles soak, drain and are cut shorter. Selected chicken breast mixes with a soy-sauce marinade while an own oyster, soy, selected Golden Mountain, sugar and water sauce is prepared separately.

Garlic and onion begin in cooking oil before the chicken enters. The ingredients move aside for another small oil portion and the eggs, which start setting before they are scrambled into the mixture.

Cabbage and thin carrot slices take a small portion of the same sauce. The noodles then join with the remaining sauce and selected white pepper, and tossing continues until the dressing is absorbed.

Tomato wedges and green onion enter after the heat is switched off and warm through with the residual heat. The dish can be served on its own or with separately prepared jasmine rice, an option the source associates with its Thai home setting.