In season当季Thai泰式
Pad Woon Sen (Thai Glass Noodle Stir-Fry)泰式鸡蛋鸡肉炒粉丝
A Thai home staple with thin mung-bean noodles, vegetables, chicken and egg. These are not Korean sweet-potato glass noodles.泰式家常绿豆细粉丝配菜鸡肉蛋，不用韩式红薯粉条。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Soak noodles in room-temperature drinking water 7–10 minutes while chopping vegetables; drain and snip shorter. Slice chicken thinly and refrigerate with 1 tsp measured soy. Slice cabbage, carrot and onion thinly; wedge tomato, chop garlic and scallion.粉丝常温饮水泡7–10分钟同时切菜，沥干剪短；鸡薄切拌1小匙量好酱油冷藏，包菜胡萝卜洋葱薄切，番茄切瓣葱蒜切细。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce and dry it. Use clean utensils. Read all steps before heating.先洗手，把蔬果洗净擦干，备好干净器具。开火前通读步骤，确认食材和工具齐全。
- Measure the list for the selected servings before heating. Times are for the base recipe; larger batches take longer. Separately mentioned drinking water is additional.开火前按所选人数清单量好；时间按基础份量，人多分批会更久，另提饮用水需另备。
Ingredients食材
- Dry thin mung-bean glass noodles, not sweet-potato noodles干细绿豆粉丝（非红薯粉条）1.5 oz盎司
- Boneless skinless chicken thighs去骨去皮鸡腿肉8 oz盎司
- Eggs鸡蛋2 large个大的
- Green cabbage圆白菜2 cups杯
- Carrot胡萝卜0.5 cup杯
- Ripe tomato熟番茄1
- Yellow onion黄洋葱0.25
- Scallion葱1
- Garlic大蒜2 cloves瓣
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）1 tbsp大勺
- Soy sauce酱油2 tsp小勺
- Oyster sauce, contains shellfish蚝油（含贝类）1 tbsp大勺
- Sugar白糖1 tsp小勺
- Ground white pepper白胡椒粉0.125 tsp小勺
Method做法
Stir the rest of the soy sauce, the oyster sauce, sugar, pepper, and 2 tbsp drinking water together in a small bowl. Put the garlic and onion in the hot oil and stir for 1 minute, then add the chicken and cook 5–7 minutes.
小碗里把剩下的酱油、蚝油、糖、胡椒和2大匙饮用水搅匀。油热了下蒜和洋葱炒1分钟，再放鸡肉炒5–7分钟。
The thickest part reads 165°F (74°C) on a food thermometer — color alone isn't proof.食品温度计测最厚处到165°F (74°C)，别只看肉色。
Common mistake & quick fix容易错在哪，怎么补救
If browned outside but below 165°F (74°C) inside, lower the heat, cover briefly and recheck with a clean food thermometer.外面上色而里面未到165°F (74°C)时，调小火稍盖锅，再用干净食品温度计测温。
Push the chicken to one side, pour the beaten eggs into the empty spot, and scramble 1–2 minutes until set. Add the cabbage and carrot and toss 2 minutes, splashing in a little water if the pan looks dry.
把鸡肉拨到一边，空出来的地方倒蛋液，炒1–2分钟到凝固。下包菜和胡萝卜翻炒2分钟，锅要是发干就淋一点水。
The egg is fully set, with no wet, runny patches.蛋完全凝固，没有湿的流动蛋液。
Common mistake & quick fix容易错在哪，怎么补救
If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。
Add the drained noodles and the sauce and toss gently until the noodles turn clear and tender and soak up the sauce. Taste a cooled strand; if it's still tough, add a splash of water and keep cooking.
放入沥干的粉丝和酱汁，轻轻翻拌到粉丝透明、软了，酱汁也吸进去。夹一根吹凉尝尝，要是还有硬芯，就加点水接着炒。
A cooled piece is tender with no hard centre.吹凉试一口，软韧无硬芯。
Common mistake & quick fix容易错在哪，怎么补救
Follow the package for this noodle type; taste a cooled strand. Drain well so the sauce or broth is not diluted.按这种面的包装时间煮，取一根吹凉试口感；沥干，别把酱或汤冲淡。
Turn off the heat and fold in the tomato and scallion. Serve right away — don't keep frying the tomato into a wet sauce. Rice is optional, not required here.
关火，拌入番茄和葱，马上上桌，别再把番茄炒出水汁。米饭可加可不加，这道菜不要求。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Green cabbage圆白菜Cheap, crunchy, vitamin C and K. Heavy, tight heads keep for weeks.便宜爽脆，含维C和维K。选沉、紧实的，能放好几周。
Carrot胡萝卜Beta-carotene—absorbs best with a bit of fat. Firm, bright, no cracks.含β-胡萝卜素，配点油吸收更好。选硬挺、颜色鲜、无裂纹的。
Ripe tomatoes熟番茄Lycopene + vitamin C. Pick heavy, fragrant ones; never refrigerate or they turn mealy.含番茄红素和维C。选沉、有香气的；别冷藏，会变粉。
Yellow onion黄洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
- Scallions葱
Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Cookware厨具
Wide skillet, spatula, bowls, knife, board, measuring tools and food thermometer宽平底锅、铲、碗、刀、砧板、量具及食品温度计
Make it a balanced meal营养搭配建议
Chicken and egg supply protein; vegetables and a modest amount of noodles share the pan. Add rice only if wanted; the linked sides are optional.鸡蛋鸡肉供蛋白，菜配少量粉，米饭按需，链接配菜可选。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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