Pad Woonsen (Thai Fried Glass Noodle)

During this circuit breaker period in Singapore, many of us are trying our hand to do some home-cooked food for the family. And, I am trying to improve my cooking skill too. There is a lot of recipes being shared by people since I joined the home-cooked Facebook group.

Thai cuisine

In this article, I am sharing my experience cooking the Thai food called Pad Woonsen, a Thai fried glass noodle. I followed the recipe from Marion’s Kitchen, refer below for the recipe’s link. She is one of my favourite chefs.


I used the chicken meat, cut into small cubes, and marinated it with salt and pepper. I would recommend marinating the meat for at least 30 minutes before cooking. Then, I sliced an onion, shredded a carrot, and chopped some garlic cloves. Also, I prepared an egg and some spring onions that use for garnishing. On the other hand, I soaked a bunch of glass noodle into warm-hot water, not boiling water for about 8 to 10 minutes until it tendered. Drain the water and set it aside for cooking later. Before I started cooking, I made the stir-fry sauce which consisted of some oyster sauce, 2 tablespoons (tbsp) of fish sauce (* essential ingredient) and a bit of dark soy sauce (the thicker type of soy sauce). You may want to adjust the among of oyster sauce based on your tastebud. Now, we are ready for cooking.

Start Cooking

It started with stir-frying the garlic and onions for about a minute until it was fragrant. Then, I added the marinated chicken meat and stir-fried together with onions and garlic for another few minutes, until the chicken meat well-cooked. I like cooking the garlic along with the chicken meat because I want the chicken meat absorbs the garlic’s aroma while cooking. Next ingredient was putting in the carrots to stir-fry before adding the egg into the middle of the pan. As per suggested, I spread the egg out and allowed them to set before breaking them up and tossing them thoroughly with the rest of the ingredients. Lastly, I added the glass noodle and the sauce, stirred until well mixed. You can cut the glass noodle into the small threads before putting it into the pan because it is easier to toss them together. You can further adjust the taste by adding some salt, pepper or sugar.

Before off the fire, I garnished the glass noodle with some chopped spring onions. For this spring onions, I cut them into about 3 centimetres long. I got a colourful pad woonsen served hot in my bowl.

My verdict

The overall taste of the glass noodle was good, I controlled the saltiness level of the stir-frying sauce that consisted of the fish sauce and oyster sauce. You can try to follow this recipe below.


Health: Broccoli

Broccoli is one of the easiest to prepare and cook vegetables. It can be eaten raw or cooked. I love to poach the broccoli and add some salt and pepper to taste, one of the simplest method to cook the broccoli.

It contains many nutrients and health benefits which you can google it online to find out more. I choose to include it in my LCHF (low carb high fiber) diet.

Peanuts Porridge

Yesterday, my friend told me that she was cooking porridge for her dinner. She said it was a simple plain porridge and ate with fried vegetable. It gave me an idea to cook porridge for this weekend.

I prepared and washed one cup of the white rice, then marinated the rice with a pinch of salt. Meanwhile, I washed the peanuts and ready to put it into the rice cooker to cook. With the multi-functional rice cooker, it is very easy to cook porridge by adding 8 cups of water. I measured it and with 8 cups of water, it can make a thick porridge of my liking. It cooked for about an hour, the porridge was ready. The thick porridge serves as the base for me to prepare the porridge with other ingredients.

I added some carrots, mushroom, fish balls and an egg in the porridge and continue to cook for a while until the additional ingredients are cooked. It is smooth and favourable. Just add a pinch of pepper and few drops of sesame oil.

Steamed Chicken with Silver Anchovies & Salted Black Bean

Steamed Chicken with Silver Anchovies & Salted Black Beans.
A simple steamed dish you can do with electric lunch box. I marinated the chicken with little salt and sesame oil before mixed the silver anchovies and black beans into the upper container to bring it to steam. Since we are cooking chicken, it is quite fast to cook so do not need to steam it for long, you can just put in the chicken when it is about 10 minutes before your rice is ready.

Chee Cheong Fun

I bought some chee cheong fun from the supermarket to try. It is not a good choice as we know it is not going to be as fresh as those from the wet market. I tried to make the steamed chee cheong fun using my electric lunch box. I put in the vegetables and fishballs in the miso soup base in the bigger container and the chee cheong fun on the top container. Then, steamed it until the soup is boiled and ready to be served.
chee cheong fun

Fry Bitter Gourd with Egg

What to do with remaining of the bitter gourd?
You can try to fry it with egg which some people say it can cover up the bitter taste of it.

If you do like the bitter taste, you can stir-fried the bitter with carrots and meats. While searching some recipes on bitter gourd, I come across this writer who wrote, “A Chinese chef that I knew told me to pick bitter gourd that has wide ridges, then it won’t be that bitter”. –
bitter gourd

Bitter Gourd Stuffed with Fish Paste

The second dish you can make with a bitter gourd is the yong tau foo using bitter gourd and fish paste. You can find this from the stalls which sell the yong tau foo in the wet markets, supermarkets and food courts. You can make it yourself by getting the fish paste, bitter gourd and beancurd from supermarket. Maybe it just costs about S$4.00 for the ingredients. Then you can make a plate full of young tau foo. You do not have to use the whole bitter gourd, maybe just one third or half of it.
bitter gourd

Bitter Gourd Soup

I bought a bitter gourd from the supermarket which costs me around S$1.40 and I can make a few dishes with it in few days. One of it was the bitter gourd soup.

Simple by following the recipe online and my version was pretty simple. All I prepared was one third of the bitter gourd, cut some carrots, marinated some cubed chicken meat and some wolfberries.
bitter gourd soup
When the water boiled, put in the bitter gourd and carrots and brought to boil again. After that, put in the chicken meat and the wolfberries and boiled again for another 15 minutes or so. It is so simple, right? Do try it out if you like bitter gourd.

Steamed Chicken with Wolfberries

Steamed Chicken with Wolfberries

I am using the Yoei electric lunch box to steam the sliced chicken with wolfberries. It is simple by marinated the sliced chicken beforehand for about 30 minutes to an hour after defrost. While cooking the rice using the electric lunch box, I put in the chicken with a little water and some sesame oils. Let it steams for 15 minutes or when you see it turns white. Happy cooking!

Yong Tau Foo

Yong Tau Foo

During the recent potluck at my friend’s house, I prepared the Yong Tau Foo for dinner. At first, I just wanted to buy from the wet market instead of making it myself but it was sold out. So, I bought the raw materials such as fish paste (big one) which costs about RM15.00 for 600gram, the bitter gourd, tofu and tofu puff and prepared it myself.

Now I guide you how to prepare the fish paste before start stuffing the fish paste into the bitter gourd or tofu puff. I added extra ingredients into the fish paste which consist of kau choy (Chinese chives) and chopped garlic.Some people prefer to put salted fish, minced pork and water chestnut. This makes the fish paste’s texture better.

To mix the fish paste with the chopped garlic and kau choy, I add a bit water into the fish paste and start stirring. As you stir, you will feel the fish paste is getting thicker, you can add a bit water but not too much. You can add some white pepper.

For the tofu puffs, I poach it in the water to remove the excessive oils and it is half-cooked before I start stuffing the fish paste. I think if you want to poach the bitter gourds in the water, is alright.

After finishing, heat up the pan, add some oils and put the tofu puffs and bitter gourds into the pan to fry them.

Fish Paste
Chopped Garlic
Kau Choy (Chinese chives)
Tofu Puff
Bitter Gourd
White Pepper