Main Ingredients:

Clear glass noodles: 150g (5.3 oz)
Medium-sized prawns (deveined and shelled): 200g (7 oz)
Chicken breast (thinly sliced): 100g (3.5 oz)
Eggs (beaten): 2
Fresh garlic (minced): 3 cloves
Mixed vegetables (bell peppers, carrots, and baby corn thinly sliced): 1 cup (240 mL)

For the Sauce:

Garnish (optional):

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Preparation:
- Soak the clear noodles in lukewarm water for 10 minutes or until they soften. Drain and set aside.
- In a small bowl, mix together the ingredients for the sauce until the sugar completely dissolves.
- Prepare the prawns, chicken, and vegetables as mentioned in the ingredients.
Cooking the Protein:
- Heat a large skillet or wok over medium-high heat. Add a bit of cooking oil.
- Add the minced garlic and sauté until aromatic.
- Introduce the chicken slices to the wok and stir-fry until they’re halfway cooked.
- Add the prawns and continue to stir-fry until both the chicken and prawns are almost done.
Adding the Noodles:
- Push the chicken and prawns to one side of the wok.
- Pour the beaten eggs into the other side. Let them sit for a few seconds and then scramble them lightly.
- Add the soaked noodles to the wok. Pour the prepared sauce over them.
- Toss everything together ensuring the noodles get coated with the sauce and combine with the chicken, prawns, and eggs.
Finishing Touches:
- Stir in the mixed vegetables and continue to stir-fry for another 2-3 minutes, or until the vegetables are slightly softened but still crunchy.
- Check for seasoning. Adjust if necessary.
- Once everything is well combined and cooked, remove from heat.
Serving:
- Transfer the Pad Woon Sen to a serving dish.
- Garnish with chopped fresh coriander, lime wedges, and ground peanuts.
- Serve hot and enjoy!