Pad Woon Sen might not be as famous as Pad Thai, but it’s just as tasty. This classic Thai dish features smooth, silky glass noodles stir-fried with crunchy veggies for the perfect balance of textures. Finished with fresh cilantro and a hint of Thai bird chili for a bit of heat, it’s a must-try for any noodle lover.
If you're looking for a fresh twist on Thai noodles, this glass noodle stir-fry is the dish to try. Pad Woon Sen may not be as well-known as Pad Thai, but its unique flavors and textures make it just as delicious.
This classic Thai noodle dish features silky glass noodles that are stir-fried to perfection, soaking up that yummy, savory sauce they're cooked in. With crunchy vegetables like green onions and carrots, and a garnish of fresh cilantro for brightness, plus a hint of Thai bird chili for those who crave a touch of heat, this is a dish that delivers comfort in every bite.
These glass noodles have a texture similar to Korean Japchae but are more delicate and thinner, offering a softer bite that pairs perfectly with the vibrant, crisp vegetables and tender protein.
What makes Pad Woon Sen truly special is its versatility; it can be adapted to suit different tastes, preferences, and ingredient availability. This easy, step-by-step recipe will guide you through the process from start to finish. Let’s get cooking and bring the taste of Thailand right to your kitchen!
Ingredients for Pad Woon Sen
- Glass Noodles (Bean Thread Noodles or Mung Bean Noodles): Made from mung bean starch, these noodles have a delicate, smooth texture that is similar to vermicelli noodles but slightly thicker
- Eggs: Lightly scrambled eggs add a touch of protein and a rich, satisfying flavor
- Cooking oil: Use a neutral cooking oil such as canola oil or corn oil to ensure even cooking and even distribution of the sauce
- Chicken thighs: This tender, juicy protein absorbs flavors well and adds heartiness to the dish. You can also use chicken breast. Feel free to substitute with your favorite protein. Some great options are tofu, pork and beef.
- Onion: Thinly sliced onion provides a subtle sweetness to the dish, balancing the savory flavors
- Garlic: Because… is it even cooking without garlic?
- Carrots: Julienned carrots add a pop of color and a crunchy texture, providing a nice contrast with the noodles
- Cabbage: Shredded cabbage also adds a nice, satisfying crunch along with a slightly sweet flavor
- Tomato: Tomato wedges adds just a touch of acidity and sweetness, adding some freshness to brighten the flavors
- Bean sprouts: Fresh bean sprouts contribute a crisp texture and a light, fresh flavor that balances the dish’s savory elements
- Scallions: Scallions, or spring onions, provide a mild onion flavor and a vibrant splash of color
- Cilantro: Fresh cilantro on the top adds a nice brightness
- Thai Bird Chili: For those who enjoy a spicy kick, Thai bird chili delivers a fiery heat that enhances the dish
Pad Woon Sen Sauce Ingredients
- Water: Helps thin the sauce slightly, allowing it to coat the noodles evenly without overpowering the dish
- Oyster Sauce: A savory sauce with a hint of sweetness and briny depth, adding richness to the dish
- Fish Sauce: Adds an authentic, salty umami flavor, giving Pad Woon Sen its signature Thai food taste
- Sugar: Just a small amount of sugar balances the savory ingredients and rounds out the flavors
- Ground white pepper: White pepper provides a gentle, clean heat and a hint of earthiness, adding subtle warmth
What type of noodles are used in Pad Woon Sen?
Glass noodles, also known as bean thread noodles or cellophane noodles, are a staple in many Asian cuisines and is what is used in this dish.
Made from mung bean starch, they are almost transparent when cooked, giving them their characteristic "glass" appearance. They have a silky, smooth texture that’s perfect for absorbing sauces, making them ideal for stir-fried dishes like Pad Woon Sen.
Don't confuse glass noodles with rice vemicelli or rice noodles! They look very smiliar when uncooked and supermarkets often keep these noodles close to each other on their shelves, so be sure to read the labels carefully. You should be able to find these at your local asian market.
Rice vermicelli turns opaque when cooked, while glass noodles will become translucent. Glass noodles also have a bit of a starchy and chewy texture. Close to the sweet potato noodles used in Korean Japchae, but thinner and more delicate.
How to Make Pad Woon Sen
Start by soaking 160g of (dry) glass noodles in room temperature or just slightly warm water for about 10 minutes while you prep the rest of the ingredients (do not soak in hot water or it will overcook the noodles and make the mushy)
Drain the noodles using a colander or strainer just before you fire up the wok.
Prepare the sauce by combining 2 tablespoons of water, 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 teaspoon fish sauce, 1 teaspoon of sugar, and a dash of ground white pepper in a small bowl.
Stir well to combine the sauce ingredients.
Lightly beat 2 eggs.
Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Pour the beaten eggs into the wok, and let it sit for about 30 seconds untouched to ensure that it doesn't stick to the wok.
Scramble the eggs using your wok spatula. I prefer larger pieces of scrambled eggs in my noodles, but you may certainly break it up into smaller pieces if you prefer. Remove the scrambled eggs from the wok and set them aside.
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Add a splash of cooking oil to the wok if it is too dry, then stir-fry ¾ cup of chicken thigh (cut into small pieces). When the chicken is almost cooked all the way through, add 1 teaspoon of soy sauce just to give it some additional flavor and color.
Add 1 small onion (sliced), and 3 cloves of garlic (minced) to the wok. Continue to stir-fry until the onions are slightly translucent and the chicken has cooked all the way through.
Push the chicken, onions and garlic to the side of the wok to make way for 1 cup of julienned carrots and 1 cup of shredded cabbage. (Tip: use coleslaw mix to save time here!)
Add 1 tomato (cut into small wedges) to the mix.
Toss the glass noodles into the wok, right on top of the chicken and veggies.
Pour the sauce over the glass noodles, then give everything a good stir until all of the noodles are evenly coated with the sauce.
Return the scrambled eggs to the wok, then add 2 cups of fresh bean sprouts.
Add 2 stalks of scallions, cut into 1-inch pieces.
Stir to combine all ingredients.
Transfer the noodles to a large serving bowl or dish. Garnish with fresh cilantro and sliced Thai bird chili if desired.
Enjoy!
Yes, you can use sweet potato noodles (the type used for Japchae) in your Pad Woon Sen recipe as a substitute. They have a similar texture and absorb flavors well, though they tend to be slightly chewier and thicker than traditional glass noodles made from mung beans. Just keep in mind that the dish might have a different mouthfeel and appearance, but it will still be delicious.
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, add a splash of water and gently warm it in a pan to prevent the noodles from drying out.
You can chop the vegetables and prepare the sauce ahead of time. Soak glass noodles just before cooking to keep them from becoming mushy.
You can get creative with the veggies but I would recommend sticking with just 3 different vegetables so as not to overwhelm the dish. Some great options include bell peppers, sliced shiitake mushrooms, snap peas, baby corn, or even broccoli.
Pad Woon Sen
Ingredients
- 160 grams bean thread noodles dried
- 2 eggs lightly beaten
- 2-3 tablespoons cooking oil
- ¾ cup chicken thighs cut into small pieces
- 1 onion small, sliced
- 1 teaspoon soy sauce
- 3 cloves garlic minced
- 1 cup carrots julienned
- 1 cup cabbage shredded
- 1 tomato cut into wedges
- 2 cups bean sprouts
- 2 stalks scallions cut into 1-inch pieces
Sauce
- 2 tablespoons water
- 2 tablespoons oyster sauce
- 1 tablespoons soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1 dash ground white pepper
Garnish
- 1 small bunch cilantro
- 3 - 4 Thai bird chili sliced
Instructions
- Soak the bean thread noodles in a large bowl of room-temperature water for about 10 minutes before preparing the rest of the ingredients. (Drain the noodles using a strainer just before cooking).
- Prepare the sauce by combining the water, oyster sauce, soy sauce, fish sauce, sugar, and white pepper.
- Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Pour the beaten eggs into the wok and leave untouched for about 30 seconds before scrambling them. Remove from wok and set aside.
- Add a splash of cooking oil to the wok if it's too dry, then stir-fry the chicken. When almost cooked all the way through, add 1 teaspoon of soy sauce to the chicken.
- Add onion and garlic to the wok. Continue to stir-fry until the onions are slightly translucent and the chicken has cooked all the way through.
- Add cabbage and carrots. Stir-fry for about 30 seconds, then add the tomato wedges.
- Add the glass noodles to the wok, then pour the sauce over the noodles. Give everything a good stir until all of the noodles are evenly coated with the sauce.
- Return the scrambled eggs to the wok, then add bean sprouts and scallions.
- Stir to combine all ingredients.
- Transfer to a serving bowl. Garnish with cilantro and Thai bird chili.
Melody says
Can this be made without the fish sauce?
Char says
Hi Melody. Yes, it is fine to omit the fish sauce if you prefer. It's a bit difficult to replicate that fish sauce flavor but you can add a bit of lime juice and just a bit more soy sauce in its place.