Homemade My Thai Pad Woon Sen

Me and my clan love us some thai food!And here in panama city, we are fortunate enough to have a veeeeeeery good thai restaurant.We usually get our my thai fix once a week on friday nights:) Ah happiness! But of course it's ALWAYS more cost efficient to make your own. So I figured I'd give it a try. We pretty much have all stuck to one dish, that being the pad woon sen. Traditional pad woon sen's are made with mung bean noodles(clear noodles) which you can find at any asian market or sometimes world market carries them. Now mung bean noodles are a little finicky. They do not like a lot of liquid, it tends to make them sticky, so it's very important to season each layer of this dish rather than drown it all in sauce at the end. My last attempt at these was an extreme success with the fam. They all claimed it was just like my thai, so give it a try and feel free to experiment:) I did chicken last time, but I've also done shrimp, and tofu, and they were both great!

serves 4-6
1 package clear mung bean noodles
1 lb. chicken breasts or strips, firm tofu, or shrimp
1 head of broccoli
1 bag of cabbage
1 onion
4 cloves garlic
2 carrots, grated or 1/2 package preshredded carrots
4tbls. coconut oil
4tbls. braggs liquid aminos
1 tbls. curry powder(Optional but delicious. I use Phuket green curry from world market)
1/2tbls. cumin powder(optional)
Soak the noodles in a large bowl of water for 10 minutes at least. This softens them and allows them to cook super fast!Cut chicken breasts or tofu into chunks.(tofu requires some draining time) Heat wok or large skillet on high.Melt 2tbls of the coconut oil in the pan, add meat. Stir constantlty until chicken is cooked through. About 3-5 minutes. Turn down to medium heat and add remaining coconut oil, then all the veggies,and garlic. Add in the braggs, curry and cumin. Cook until slightly tender, but still bright in color.Drain the bean noodles and give them a rough chop or cut with scissors(my favorite method) so the strands are shorter, add them into pan and use tongs to move them around. Keep lightly stirring, about 5 minutes. Serve with fresh cilantro leaves and chili sauce. You can get the same chili sauce that my thai uses at world market also. It;s called Mae Ploy chili sauce:) Keep in mind this is a STIR fry dish, you can't let it sit and simmer. It requires a little extra prep, but it's a quick process once you get it going:)