dot dot
Internal Links
bulletBook Reviews
Web Link
bulletCameron University
bulletScissortail Creative Writing Festival
bulletTaste of NOLA


Fried cellophane noodles (Phad wun sen)


Fried cellophane noodles (Phad wun sen)




2 pound cellophane noodles


1/2 pound of chicken or any meat sliced in to small piece 


4 tablespoons vegetable oil


3 eggs, lightly beaten    


1 white onion cut into wedges


2 firm tomatoes cut into 8 wedges


1 tablespoon of chopped fresh garlic


2 tablespoons of oyster sauce


3 tablespoons of soy sauce


1 tablespoons of sugar


1 teaspoon of ground black pepper


2 tablespoons sliced green onion


1/2 cup sliced fresh cabbage




1. soak noodles in cold water for 20 minutes. When it soften drain and coarsely cut with scissors into 7 inches lengths.


2. In a large wok or skillet cook garlic in hot oil over medium-high heat until heated through. Stir in the chicken. Cook and stir until chicken turn opaque. Add cellophane noodles, sugar, soy sauce, oyster sauce, and black pepper. Cook and stir a few minutes to heat through.

3. Stir beaten eggs into noodle mixture. Cook and stir until the eggs are cooked. Add cabbage, onion, tomatoes and green onion; quickly toss to mix. Serve immediately.

Recipe by Natthinee Khot-asa Jones


How Life Wrote My Recipe for Mani’s Peach Ice Cream by Liza Hyatt article
How to Fry a Chicken by Sandra Soli article
Ground Pork on toast with Thai herbs and sweet corn article
Crispy Tilapia with soy bean paste (Plaa Nil Grob Raad Thao Jiew) article
Sweet and Sour Pork (Phad Priew Waan Moo)
Fried Water Morning Glory (Thai) with Ground Pork (Phad Phaak Booung Moo Sub) article
Crab with yellow curry
Hot and Sour Shrimp Salad (Phala Gooung) article
Chicken with Ginger (Kai Phad Khing) article
Green Curry with Chicken (Gaeng Kheiw Waan Kai) article
Stir-Fry Noodles with Shrimp (Phad-Thai)
Fish Cakes (Tord Mun Plaa)
Chicken in Coconut Milk Soup (Tom Kha Kai)

Copyright © 2011 All Rights Reserved by Cybersoleil A Literary Journal