This post may contain affiliate links. Please read our disclosure policy.
Pad Woon Sen may not be as well-known as Pad Thai, but it’s just as delicious and easy to make! Ready in less than 45 minutes, soft and chewy glass noodles, known as “woon sen,” are stir-fried with mixed veggies and proteins and combined in flavorful sweet and savory stir-fry sauce.
Thai Glass Noodle Stir Fry
Thai food is one of my favorite cuisines to re-create at home. Admittedly, home-cooked Thai food rarely tastes the same as the Thai food you’ll get in Thailand, but that’s to be expected (and half the fun).
Today we’re making Pad Woon Sen, or “glass noodle stir-fry.” This stir-fried noodle dish starts by stir-frying your favorite protein and vegetables in a savory, slightly sweet, and sometimes spicy sauce. Then, the noodles are added and coated in the sauce. The result is a mix of textures and flavors with each individual bite.
Type of Noodle Used to Make Pad Woon Sen
When making this pad woon sen recipe, you’ll want to shop for bean thread noodles, also known as “glass noodles” or “cellophane noodles.” These noodles are primarily made from mung bean starch, although occasionally, other ingredients may be added. Before cooking, the noodles are usually soaked in warm water to soften them, making them easier to stir-fry.
Bean thread noodles and rice vermicelli noodles are easily mistaken for each other as they look nearly identical when uncooked. It should be noted, however, that they are not the same thing. Rice vermicelli is made from rice flour, and unlike bean thread noodles, which become clear after cooking, rice vermicelli remains white.
How to Make Pad Woon Sen
1. Soak the noodles and mix the sauce: The first step is to soak the noodles in a large bowl of warm water for 10 minutes or until softened, then drain. Next, combine the soy sauce, cooking wine, oyster sauce, fish sauce (if using), and sugar in a bowl. Mix well. Fish sauce is highly recommended (even if it smells a little funny) as it offers amazing umami flavor.
2. Saute the chicken: Heat the oil in a large wok or skillet set over medium-high heat. Once the oil is hot, add the chicken and stir-fry for about 4 minutes, stirring often to ensure even cooking.
3. Cook the vegetables: Add the cabbage and onions first. Stir-fry for 3-4 minutes or until the onions start to turn translucent, then mix the carrots, tomatoes, garlic, mung bean sprouts, and prepared sauce in the pan. Cook for about 5 minutes, stirring occasionally.
4. Incorporate the noodles: Add the drained noodles and gently toss until coated in sauce.
5. Scramble the eggs: Push the noodle mixture to one side of the pan and pour the whisked eggs into the empty space. Scramble the eggs for 1-2 minutes or until cooked.
6. Garnish: Serve with freshly chopped green onions and sesame seeds if desired.
Optional Additions or Substitutions
- Various proteins – Pork, shrimp, beef, or tofu.
- Your favorite vegetables – Gai lan (Chinese broccoli), baby bok choy, bell peppers, or mushrooms.
- For a little added heat – Thai red chilis, chili paste, or red pepper flakes.
- Optional garnishes – Cilantro, green onions, or sesame seeds.
Is Pad Woon Sen Gluten-Free?
Glass noodles are gluten-free, but several of the ingredients in the pad woon sen sauce are not. Soy sauce and oyster sauce are not gluten-free, and sometimes, fish sauce contains gluten.
Storage and Reheating
- Storage: Transfer leftovers to an airtight container and place in the refrigerator. Store for up to 3-5 days.
- Reheating: Leftovers can be reheated in the microwave or in a hot pan on the stovetop. If reheating on the stovetop, add a little oil and water or broth to the pan to help prevent the noodles from sticking.
- Freezing: No recommended.
More Noodle Stir-Fry Recipes
- Lo Mein Recipe
- Yaki Udon (Stir Fried Udon Noodles)
- Yakisoba Noodles Recipe
- Asian Garlic Noodles
- Pad See Ew Recipe (Thai Noodles Cooked with Soy Sauce)
- Korean Glass Noodle Veggie Stir Fry
If you try making this Pad Woon Sen Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Pad Woon Sen Recipe
Ingredients
- 1 (8.5 ounce) package glass noodles
- 1 cup soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce, optional but highly recommended
- 1 teaspoon granulated sugar
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch-thick strips
- 1 cup green cabbage, thinly sliced
- ½ white onion, sliced
- 1 cup carrots, cut into matchsticks
- 2 large tomatoes, roughly chopped
- 2 cloves garlic, minced
- ½ cup mung bean sprouts
- 2 large eggs, whisked
- chopped green onions, to garnish
Instructions
- Soak the noodles in a large bowl of warm water for 10 minutes or until softened, drain then set aside.
- In a small bowl, combine the soy sauce, cooking wine, oyster sauce, fish sauce (if using), and sugar, mix well then set aside.
- Heat the oil in a large skillet or wok over medium-high heat, add the chicken to the hot oil, and stir-fry for about 4 minutes, stirring often to ensure even cooking.
- Add the cabbage and onions to the wok and stir fry for 3-4 minutes or until the onions start to turn translucent. Mix the carrots, tomatoes, garlic, mung bean sprouts, and prepared sauce in the pan and cook for about 5 minutes, stirring occasionally.
- Add the drained noodles and gently toss them with the vegetables and sauce until well combined.
- Push the noodle mixture to one side of the pan and pour the whisked eggs into the empty space. Scramble the eggs for 1-2 minutes or until cooked.
- Serve with freshly chopped green onions and sesame seeds if desired.
Notes
- Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
