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Thai glass noodles (Pad Woon Sen)

By Nagi Maehashi
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These Thai Glass Noodles Pad Woon Sen are a flavour packed homestyle recipe to make weeknight dinners exciting again!! Quick 8 minute cook, chewy glass noodles are tossed with seasoned chicken and greens in a punchy Thai sauce.

Thai Glass Noodles - Pad Woon Sen

When you buy the wrong noodles

This Thai noodle stir fry is what I made last week when I was looking for something tasty and quick to make with glass noodles (bean thread noodles) which I accidentally bought instead of rice vermicelli. Honestly, it feels like a mistake thatโ€™s designed to happen. They look exactly the same โ€“ white, very thin noodles โ€“ and the tiny words bean thread is not exactly screaming at you from the packet!! See??

But actually, they are different. Similar neutral flavour but glass noodles are transparent (hence the name), slippery, chewy and made of mung bean starch. Rice vermicelli are white, not slippery, break more easily and made of (you guessed it) rice!

Having said that though, you can usually use them interchangeably โ€“ including in todayโ€™s recipe. Phew!

How to prepare glass noodles (aka dry bean thread noodles)
Glass noodles just need to be soaked to prepare.
Glass noodles cellophane dry bean thread noodles
They are clear, like glass. Hence the name!

Todayโ€™s recipe โ€“ Thai Glass Noodles

Ranting done โ€“ todayโ€™s recipe. Itโ€™s a homestyle Thai dish I found on the Hot Thai Kitchen website, so not likely to be on the menu of your local Thai takeout. Pad means stir fried and Woon Sen are the glass noodles, hence the name.

Thereโ€™s no definitive recipe โ€“ every one Iโ€™ve seen uses a different sauce and add -ins โ€“ but the common factor is the use of glass noodles, scrambled egg, a sauce that leans towards savoury with a hint of sweet, and that itโ€™s a quick recipe.

Youโ€™ll also be really happy to know you can use either glass noodles or rice vermicelli. So it doesnโ€™t matter if you accidentally buy the wrong one!!! ๐ŸŽ‰

Thai Glass Noodles - Pad Woon Sen

Thai Glass Noodles - Pad Woon Sen

Ingredients in Thai Glass Noodles

Hereโ€™s what you need to make these Thai Glass Noodles. I think youโ€™ll be happily surprise how few ingredients you need! ๐Ÿ™‚

1. the glass noodles

The proper name is โ€œbean thread noodlesโ€ which is the name on the label, but I donโ€™t know anyone who calls it that! I always hear it referred to as glass noodles, and sometimes cellophane noodles, because they are transparent once hydrated.

Find it with the dried noodles in the Asian section of grocery stores. A 200g packet here in Australia costs $1.85.

And PS, in case you missed it above, you can absolutely use rice vermicelli noodles instead.

2. the add ins

Pad Woon Sen is supposed to be a quick recipe, so Iโ€™ve really leaned into that. Just one vegetable thatโ€™s easy to chop (any long leafy Asian greens), slicing rather than dicing onions.

  • Chinese broccoli (gai lan) or other Asian greens like choi sum or bok boy. Long leafy Asian greens are my go-to for adding plenty of veg into a dish with minimal preparation. Just cut stems and leaves into 5cm/2โ€ณ pieces,halving thicker stems so they all cook evenly. Much less mess than chopping broccoli with tiny floret bits flying everywhere!

  • Onion โ€“ Just half, sliced. Adds aromatic flavour into the stir fry.

  • Garlic โ€“ Usually for stir fries I insist on finely mincing with a knife but for this one you can use a garlic crusher if you prefer. Thereโ€™s enough โ€œstuffโ€ in the pan to avoid the garlic from burning.

  • Chicken thighs โ€“ My first choice cut of chicken for stir fries because the pieces stay juicy. If using breast, I pretty much always velvet it to keep it tender because breast is soooo lean โ€“ directions here (scale chicken weight up to 350g/12oz by clicking on Servings and sliding the scale).

  • Maggi seasoning โ€“ See Sauce ingredient below for chatter about this. Youโ€™d be hard pressed to find a Thai household without Maggi seasoning!!

3. SAUCE FOR THAI GLASS NOODLES

The sauce uses Thai cooking heavyweights for maximum flavour with minimal ingredients โ€“ Maggi seasoning! Oyster sauce! Fish sauce!

  • Maggi Seasoning (photo below) โ€“ A quiet little secret weapon in Thai kitchens that looks and tastes like soy sauce but with more savoury flavour thanks to the inclusion MSG. I know MSG has had a bad rap over the years but these days even the US Food and Drug Administration considers it safe consumed at normal levels. In fact, did you know it exists naturally in foods such as tomato, cheese and miso?

    Find Maggi Seasoning in the Asian sauces aisle at large grocery stores or Asian stores. It costs $5 at Coles and lasts for years. Other uses: the sauce for classic pork and Chicken Banh Mi and Garlic Noodles. Or for a cheeky flavour boost, substitute up to 1 tablespoon of the soy sauce for Maggi seasoning in any Thai noodle or stir fry dish (donโ€™t go too crazy with it else itโ€™s all you can taste).

    Substitute with light soy sauce or all-purpose soy sauce, or tamari (for gluten free).

  • Oyster sauceย โ€“ This packs a ton of umami, adds some sweetness and acts as a thickener.ย You can use vegetarian oyster sauce, itโ€™s pretty widely available these days at grocery stores.

  • Fish sauceย โ€“ Used in Thai cooking like soy sauce is used in Chinese cooking, as the primary source of salt. While it smells a bit (ok, very!) funky straight out of the bottle, once itโ€™s cooked it is completely transformed, adding depth of flavour and complexity into any dish without a fishy flavour.

  • Oil โ€“ Any neutral flavoured oil like canola, vegetable or peanut oil. This adds a bit of much needed oil into the springy glass noodles which can otherwise be a little dry.

  • Sugar โ€“ Just one teaspoon, so these noodles have the right balance of savoury-to-sweet.

  • White pepper โ€“ The more common pepper used in Asian cooking, but you can just use black pepper if you want, not a big deal.

Maggi Seasoning
Maggi Seasoning โ€“ a quiet little secret weapon in Thai kitchens!

LABEL NOTE: The description on the label under the name โ€œMaggi Original Seasoningโ€ changes. The current bottle I have says โ€œfor an authentic Asian flavourโ€. The one above has nothing. A reader found two โ€“ one says โ€œAdds umamiโ€ and the other says โ€œImproves the tasteโ€. These are all the same sauce!

How to make Thai Glass Noodles

As with most stir fries, this moves fast once you start cooking (8 minutes!), so have everything chopped and ready to toss into the pan.

  1. Prepare glass noodles per the packet direction. It should say to just soak in boiling water for 2 to 3 minutes then drained. Give them a quick rinse under tap water to wash of excess starch โ€“ this will stop them sticking together.

  2. Sauce โ€“ Mix the sauce ingredients in a small bowl and set aside. Note: It mightnโ€™t seem like enough sauce for the volume of noodles, but please trust the process! That sauce is simple but mighty. ๐Ÿ™‚

  1. Season chicken โ€“ Slice the chicken then toss in the MAGGI seasoning (or soy sauce).

  2. Cook โ€“ Use a large non-stick skillet 30cm / 12โ€ณ wide*. Heat the oil on high heat until hot. Cook the onion for 20 seconds first, then cook the chicken for 2 minutes until just about cooked through.

* We need a big pan to avoid the vegetables and chicken become watery, instead of sizzling. If you donโ€™t have a pan this big, youโ€™ll need to cook the vegetables and chicken separately from the noodles and sauce, then bring it all together at the end. Iโ€™ve included directions in the recipe notes.

  1. Garlic and stems โ€“ Then add the garlic and Chinese broccoli stems, and stir for 30 seconds. By this stage the chicken will be done.

  2. Scramble eggs on side (classic Thai) โ€“ Push everything to one side and add a small drizzle of oil into the cleared space. Pour the eggs in and gently stir to scramble. When the egg is mostly but not completely cooked, mix it into the chicken.

    ๐Ÿ’กThis technique of scrambling egg on one side of the pan is a typical Thai cooking technique that is used in most Thai stir fries that include egg, rather than cooking it separately, taking it out then adding it back in later. Who has the time!? ๐Ÿ˜…

  1. Leaves, noodles and sauce โ€“ Add the Chinese broccoli leaves, top with the noodles then pour the sauce all over.

  2. Toss โ€“ Use two spatulas to loosen and toss the noodles until the sauce stains the noodles, and the vegetables and chicken is somewhat mixed through (itโ€™s kinda hard as the noodles get all tangled and thatโ€™s ok, the most important thing is to get the sauce flavour all through the noodles). Then serve!

Thai Glass Noodles - Pad Woon Sen

This is a big family-size noodle stir fry which is why I use a large 30cm/12โ€ณ pan so everything can cook in one go. Woks get too crowded for more than 2 or 3 servings, which is why many recipes use the dreaded โ€œcook meat, take out, cook veg, take out, cook eggs, take outโ€ method.

I use the Pyrolux Ignite 30cm Chefs Pan which is non-stick, induction compatible, oven-proof and comes with a lid. Itโ€™s deep enough to handle family-size stir fries and fried rice without everything turning watery, and can be used for cooking a wide variety of things, from stove-to-oven stews to pan fried fritters, searing rissoles to flipping fluffy pancakes.

And no, I am not getting paid to endorse that pan! Iโ€™ve been using it for years. ๐Ÿ™‚ In fact, I was rather amused to see references to RecipeTin Eats in the Amazon reviews for that pan!! โ€“ Nagi x

Watch how to make it

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Thai Glass Noodles - Pad Woon Sen

Thai Glass Noodle Stir Fry (Pad Woon Sen)

Author: Nagi
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Main, Noodles, stir fried noodles
Thai
5 from 9 votes
Servings4 people
Tap or hover to scale
Print
Recipe video above. A big, family-size home-style Thai noodle stir fry using glass noodles, those thin clear noodles you probably bought by accident instead of rice vermicelli noodles and forgot about in the pantry โ€“ that's me! Classic Thai flavours, savoury with a touch of sweet, with a nice hit of garlicky goodness. I chose vegetables that make this fast to make, but feel free to use what you want, just keep it to about 5 cups total. Soy sauce works fine if you donโ€™t have MAGGI seasoning (every Thai household will have this though!).
Adapted from this Pad Woon Sen on Hot Thai Kitchen. My recipe is scaled up, add-ins streamlined and sauce strength slightly tweaked to my palette.

Ingredients

Glass noodle stir fry:

  • 250g / 8 oz dried bean thread noodles (glass noodles), prepared per packet (Note 1)
  • 2 tbsp canola oil , or other neutral oil suitable for stir fries
  • 1/2 onion , cut into thin wedges
  • 4 garlic cloves , finely minced (knife or crusher is fine)
  • 1 big bunch Chinese broccoli (gai lan), or choi sum , cut into 5cm/2" lengths, thick stems halved lengthways, stems separated from leaves (~ 5 cups tightly packed once cut) (Note 2)
  • 3 eggs , whisked

Chicken:

  • 350g / 12 oz chicken thighs , boneless and skinless, sliced into small 5mm / 0.2" thin strips (Note 3)
  • 2 tsp MAGGI seasoning or light soy sauce (Note 4)
  • Pinch white pepper (substitute black pepper)

Sauce:

  • 2 tbsp oyster sauce (or vegetarian oyster sauce)
  • 1 tbsp fish sauce
  • 1 tbsp MAGGI seasoning , substitute light or all-purpose soy sauce (Note 4)
  • 1 tbsp canola oil , or other plain flavoured oil
  • 1 tsp white sugar
  • 1/8 tsp white pepper (substitute black pepper)

Instructions

ABBREVIATED

  • Mix sauce, toss chicken in Maggi. In 30cm/12" pan, cook onion 15 sec, cook chicken ~ 2 min, adding Chinese broccoli stems and garlic towards end. Push everything to side, drizzle oil, scramble eggs, mix everything together. Add Chinese broccoli leaves, noodles, sauce, toss well. Serve!

FULL RECIPE:

  • Toss chicken with MAGGI and pepper. Set aside while you finish preparing everything else.
  • Mix the sauce ingredients in a small bowl. (It won't seem enough for the volume of noodles but trust the process! It packs a ton of flavour.)
  • Cook chicken and onion โ€“ Heat 2 tablespoons of the oil in a large 30cm/12" non-stick pan over high heat until very hot (see Note 5 if your pan is smaller). Add onion and stir for 15 seconds. Add chicken and stir for 2 minutes until almost cooked through.
  • Add garlic and Chinese broccoli stems. Stir for 1 minute or until chicken is cooked.
  • Scramble eggs โ€“ Push everything to one side of the pan, drizzle 1/2 tablespoon oil in the cleared space. Pour the eggs in and gently stir to scramble. When it's almost cooked, toss through the chicken.
  • Leaves, noodles and sauce โ€“ Add the Chinese broccoli leaves, noodles (on top, to weigh down) then pour the sauce all over the noodles. Use two spatulas to toss until the noodles are all stained with sauce and there's no water in the pan.
  • Serve immediately!

Recipe Notes:

1. Bean thread noodles (โ€œglass noodlesโ€) โ€“ sold labelled as bean thread vermicelli noodles or cellophane noodles. They become transparent once soaked, hence the name! I use Double Pheonix brand which is sold at everyday grocery stores (Asian aisle) and Asian stores. See photos in post. Substitute with vermicelli noodles.
Ignore packet if it says to soak in cold water. It takes โ€œforeverโ€ / sometimes just doesnโ€™t work at all.
2. Chinese broccoli (gai lan) โ€“ย Substitute with other leafy Asian greens like choi sum (ideal), bok choy, pak choy. You can also use other vegetables like chopped cabbage, bean sprouts, julienned carrots.
3. Other proteins โ€“ย I use chicken thigh because it stays juicy in stir fries without having to marinate or do anything to it. To use breast, Iโ€™d tenderise (velvet) else it is just not very pleasant to eat, too dry โ€“ see directions here, scale recipe to 350g/12oz chicken (tap servings and slide). For beef, Iโ€™d velvet that too (directions here). For pork, use a lean steak (chops, tenderloin, loin) then tenderise using the chicken breast recipe.ย 
4. MAGGI seasoning โ€“ A savoury Asian sauce that is the โ€œbetter soy sauceโ€. Yes it has MSG in it, see in post for commentary about how even the USFDA now says it is safe to consume in normal levels. Staple in Thai cooking! Find it in the Asian aisle of large grocery stores (Coles, Woolies) or Asian stores. Sub with soy sauce (light or all-purpose, not dark soy).
Label note: The description on the label under the name โ€œMaggi Original Seasoningโ€ changes / differs between countries. The current bottle I have says โ€œfor an authentic Asian flavourโ€. Previous bottles had nothing. A reader found two โ€“ one says โ€œAdds umamiโ€ and the other says โ€œImproves the tasteโ€. These are all the same sauce, as long as it is labelled โ€œMaggi Original Seasoningโ€ or ย โ€œMaggi Seasoningโ€.
5. BIG pan essential here, else it will get too crowded and everything will go watery instead of sizzling! I use a 30cm/12โ€ณ one (this Pyrolux). See above video for why I love this pan.
Donโ€™t have a big pan?ย No problems! Once the egg is scrambled, remove everything from the pan. Heat a little more oil, then add the leafy greens, noodles and sauce. Toss until the sauce coats all the noodles, then add all the chicken etc back in. Toss through, serve!
Leftoversย will keep for 3 days in the fridge. Reheat in microwave.
Nutrition per serving assuming 4 servings.ย 

Nutrition Information:

Calories: 451cal (23%)Carbohydrates: 49g (16%)Protein: 23g (46%)Fat: 17g (26%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 206mg (69%)Sodium: 1181mg (51%)Potassium: 457mg (13%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 2434IU (49%)Vitamin C: 24mg (29%)Calcium: 106mg (11%)Iron: 3mg (17%)
Keywords: Pad Woon Sen, thai glass noodles, Thai noodle stir fry, Thai noodles
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Remembering Dozer

Last week, we crossed a huge milestone at our food bank RecipeTin Meals โ€“ 500,000 homemade meals made and donated! Thatโ€™s a LOT of hungry tummies filled, so it was such a proud moment for all of us.

At RTM with our foodbank team! Left to right, back and front: RTM Head Chef Stephen, his 2IC Hannah, Dan, JB, Harry and some girl with a very cute dog she misses terribly.

Iโ€™ll always consider RTM part of Dozerโ€™s legacy because he was such a big part of this website and both my cookbooks which is what funds RTM. He was there from the very beginning โ€“ at my feet the day I hit publish on my very first recipe, the grind and grit learning how to take decent food photos, then videos, and all the late nights working on my cookbooks.

I will never, ever forget his loyalty through those hard months to meet the tight cookbook deadlines. He would stay beside me all night, refusing to go to bed until I did. Helping, in his way. Like this:

Dozerโ€™s idea of โ€œhelpingโ€. Those pages were in order 10 minutes ago!!
Also โ€œhelpingโ€ โ€“ by licking food smears off the bench!
Dozer was a one-dog cheer squad through late nights

And now Dozer will live on in every meal we make at RTM.

I made a little video that I shared on social media showing our progress from when we first started in a small kitchen during COVID, and the little tribute to Dozer that I thought you might like to see. Here it is!

Iโ€™m so proud of my team. And I know Dozer is up in the Big Sky Kitchen, celebrating too. โ€“ N x โค๏ธ

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if youโ€™re short on time and cost conscious. You just need to cook clever and get creative!

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93 Comments

  1. Rakel says

    Fantastic work everyone, congratulations! Like they say, not all heroยดs wear a cape, you truly are beautiful souls Nagi and team, but stop making me cry every time I read about Dozer :), love, Rakel x

    Reply

    • Nagi says

      That means a lot, Rakelโ€ฆ and sorry about the tears, I get them too, far too often ๐Ÿ˜ข๐Ÿ’” โ€“ N x

      Reply

  2. Lucy says

    Congratulations to you Nagi,Dozer and lastly the RTE team xxx Love the devotion of you ALL to not let anyone go hungry. Love the video despite tearing up for Dozer. Dozer would be smiling and so proud of the achievement of RTE.
    Lots of love to you Nagi and the team XXXX

    Reply

    • Nagi says

      Lucy, thank you for the lovely words. I think Dozer would be very proud of the team too. He loved them all โค๏ธ โ€“ N x

      Reply

  3. Lucy says

    Congratulations to you Nagi,your team and lastly Dozer.xxx Love the devotion of you ALL to not let anyone go hungry. Love the video despite tearing up for Dozer. Dozer would be smiling and so proud of your and his achievement.XXXX

    Reply

  4. Sabrina says

    Congratulations Nagi San. The thoughtfulness and kindness of you and your team is inspiring, wonderful and amazing. Your video on this memorable day and as a tribute to Dozer made me choke up. Big hugs to you all and Godโ€™s Blessings always. I am sure Dozer is in kitchen Heaven celebrating with you all. โค๏ธ

    Reply

    • Nagi says

      Thank you Sabrina, thatโ€™s so kind of you. I love the thought of Dozer celebrating away in kitchen heaven. I hope he is as cheeky as he was in my kitchen! โค๏ธ โ€“ N x

      Reply

  5. Heather van Deusen-Harhoff says

    Dear Nagi, Congratulations on reaching 500,000 meals. You and your Team are doing great things! I am sure Dozer is cheering you on from above.
    I just had a bit of info on Maggi that I wanted to give you. As I am an American in Germany, I ran into Maggi sauce here over 30 years ago when I met my husbandโ€™s mom who used it in many of her recipes. I could never really get use to the taste of Lovage in the sauce (I like Lea&Perrings Worcestershire), but most people in Germany have it in their cupboards. Maggi was created by J. Julius Maggi and produced in Germany from 1887 in Singen onward. You always find it in the grocery stores along with boullion cubes, soups and sauces all made by the same firm. Here is is a household name.
    On the glass noodle side, my aunt is vietnamese and here there are lots of restaurants that use glass noodles in everything from stir frys to soups. I love them and use them at home alot! I will definately try your recipe!
    Here is wishing you and your team energy and strength for your future work.

    Reply

    • Nagi says

      Heather, thank you for sharing that, I love hearing the background on Maggi! And glass noodles are such a staple in so many cuisines, hope you enjoy the recipe when you try it. ๐Ÿ˜Š โ€“ N x PS I love how diverse your background is โค๏ธ

      Reply

  6. Patrick Doyle says

    These will be dinner tomorrow. Had your spring rolls tonight and your Mac nโ€˜Cheese yesterday! Youโ€™re my #1 go-to for recipesโ€ฆ although I do peek at Preston, Oliver and Natโ€˜s What I Reckon at timesโ€ฆ but then always return to RTE. Hugs to all your team and Dozer on the other side of the Rainbow Bridge. xox

    Reply

    • Nagi says

      Love that rotation, Patrick! ๐Ÿ˜‚ Nat is a HOOT! I met him at an event once ๐Ÿ™‚ โ€“ N x

      Reply

      • Patrick Doyle says

        Iโ€™ve seen Nat at his show in Mount Gambier a few years ago and have had the pleasure of attending a venue opening and subsequent dinner sitting with Mattโ€ฆ but my real pleasure would be to meet you Nagi San.

        Reply

  7. Eha Carr says

    5 stars
    A huge hug to you and the team for making half a million grateful tummies sing! And, Dozer, I AM looking up at you
    too ๐Ÿ™‚ ! Stirfries โ€“ I โ€˜LIVEโ€™ on them and use glasshouse noodles often both for taste and health . . . also use all your other ingredients but have not tried MAGGI seasoning thoโ€™ had heard it was popular in Asia. Also love throwing baby bok choi in the pan as a green vegetable . . . shall try your way when I can ๐Ÿ™‚ ! love to all . . .

    Reply

    • Nagi says

      Sounds like youโ€™ve got a great stir fry routine already, hope you enjoy trying it my way too! I am sure Dozer is sending you hugs from up in his big sky kitchen โค๏ธ ๐Ÿ˜Š โ€“ N x

      Reply

  8. Dianne says

    Dear Nagi, you are a national treasure, and Dozer, a national canine treasure! How amazing you are to have made 500,000 meals!! My family always say โ€œThanks Nagiโ€ at the end of every meal as 9 times out of 10 itโ€™s one of your recipes ๐Ÿคฃ

    Reply

    • Nagi says

      That made me smile, Dianne โ€“ what a compliment! ๐Ÿ˜‚ Say hi to your family from me! โ€“ N x

      Reply

  9. Ruth M says

    Congratulations!! ๐Ÿคฉ๐ŸŽ‰ You guys should be so proud. What an inspiration you are. Dozerโ€™s legacy is most definitely part of the RTE and RTM story. Stay well and keep smiling lovely xx

    Reply

    • Nagi says

      Thank you Ruth! My team and I are so proud. I want to take credit, but my chefs are the ones doing all the cooking!!! ๐Ÿ™‚ โ€“ N x

      Reply

  10. Sue says

    Congratulations Nagi ๐Ÿ˜€
    A fantastic achievement for you, Dozer ๐Ÿถ and the RTM family
    From little things big things grow
    Thank you for the kindness you share in filling those tummies.
    Take care ๐Ÿ˜€โค๏ธ

    Reply

    • Nagi says

      Thank you Sue! I wanted to celebrate this milestone for my team because they are the ones getting up every day to make a difference to someoneโ€™s life. ๐Ÿ™‚ I am not the one cooking all those meals!! โ€“ N x

      Reply

  11. Cathy says

    Have you thought about using the RTM format to batch cook for us single people to enjoy your wonderful food.

    Reply

    • Nagi says

      Hi Sue! RTM is a not-for-profit so we only make food for donation purposes, not to sell ๐Ÿ™‚ Maybe one day RTE will branch out though, who knows!! ๐Ÿ™‚ โ€“ N x

      Reply

      • Cathy says

        Hi.No,I meant would it be possible to have recipes that you use for single meals

        Reply

  12. Donna says

    Congratulations on the milestone, Nagi and team! I could hear your emotion at the end of the video. Dozer will always be a big part of RTM and RTE.

    Reply

    • Nagi says

      Thank you Donna! It was an emotional day โ€“ so proud of achieving that milestone, but it was also the one month anniversary of saying goodbye to Dozer so I was happy / sad all day. ๐Ÿ’”โค๏ธ๐ŸŽ‰ Weird feeling!! โ€“ N x

      Reply

  13. Danika says

    Congratulations Nagi and to your wonderful team. Youโ€™ve touched so many lives, with RTM but also with your recipes and your fabulous cookbooks. We love you all so much and we miss sweet Dozer. Itโ€™s really wonderful what you guys do. Hugs from Cape Town.

    Reply

  14. Joanne Davis says

    Congratulations Nagi and your wonderful supportive team on such a wonderful milestone of filling โ€œempty tummiesโ€
    Please keep sharing memories of Dozer he will never be forgotten
    I still have tears when I read your emails
    Take care of you

    Reply

  15. Judy O'DONNELL says

    Beautiful tribute to a Beautiful boy and his mum xx so sad for you Nagi xxx
    Congratulations on your huge achievement, along with you and your teams huge hearts ๐Ÿ’•

    Reply

  16. Adeline says

    Congratulations to you all ! What a fantastic achievement, made possible thanks to a fantastic team andโ€ฆ Mr Dozerโ€™s precious help !

    I have everything ready to make todayโ€™s recipe but, as I am just back from the market with fresh marlin slices, โ€ฆ I will try it with fish instead of chicken. Should be okโ€ฆ maybe ๐Ÿ˜‰ !

    Reply

  17. Janet Nazy says

    P.S..Does Chinese broccoli go by another name? Iโ€™ve never heard of it in Washington state. It looks yummy and healthy. Will have to look for it.

    Reply

  18. Maria says

    Dear Nagi,
    congratulations on achieving such an amazing milestone with RecipeTin Meals. What you and your team do for people in need is very humbling. The world needs more people like you who are motivated by kindness and a desire to help the less fortunate.
    Thank you for sharing your beautiful boy Dozer with us through your website and cookbooks. I hope you continue to include him in your posts because as you say, Dozer was there from the very beginning.
    I still tap on the Dozer tab first when I receive your emails, just as I did in the past. Now I am always in tears as I read what youโ€™ve written, watch a video or look at photos youโ€™ve shared.
    Nagi, you and Dozer were blessed and so lucky to find each other. I am very grateful to you for sharing your beloved and special boy. Thank you.
    With love, Maria ๐Ÿ’•๐Ÿ’•

    Reply

  19. Janet Nazy says

    Nagi, Congratulations! 500,000 meals is fantastic and simply amazing. It seems like just yesterday when you started RTM. Is RTM a nonprofit organization? Seems not, so even more outstanding! So many people go hungry and you are also providing first class food.

    I work for a nonprofit in the Washing state, US (stopping climate change). We must all do our part to make the world a better place. Love the video and the tribute to Dozer.

    Have to say that the recipe looks quick and delicious. A definitely must try.

    Finally, tonight I took in a little dog from a family who is being evicted tomorrow morning. Trying to help them in any way I can. In honor of my Riley, your Dozer, and you.

    Thank you for being an outstanding example for all in so many ways!

    Reply

  20. Cheryl Chin says

    5 stars
    Nice meal ๐Ÿฅ˜ I enjoyed that video you made of Five Hundred Milestones!! Congratulations to you and your team๐Ÿ†

    Reply