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.
Cliff W says
This is one of the best pad woon sens I've ever had, thank you!
Char says
Hi, Cliff. Thanks so much for giving this recipe a try, and for taking the time to leave this comment! I'm so very glad that you enjoyed it.
Lisa says
I love love love this recipe. I make it alot sincen I have found it and is always a hit including my 5 year old twins. Making it again tonight. For my family and some guests.
Char says
Ahhh this makes me so happy Lisa! Thank you so much for taking the time to leave this comment! I love that your 5-year old twins are enjoying it too 🙂 I hope that your family and guests enjoy the dish as well. Cheers!!
Yvonne says
Hi! I am so excited to find this recipe, my favorite thai restaurant is closed due to covid-19 and I'm sorely missing my sir-fried cha me sure.
I have a quick question. I like mine super spicy. On a scale of mild, medium, hot, thai hot, I usually pick hot. What do you recommend for amping up the heat in this dish?
Char says
Hi Yvonne!! I'm so excited that you found my site! I like my food super spicy as well!
For this recipe, I recommend pairing it with thinly sliced Thai bird chili. For noodle recipes like this, I like to serve the sliced chili separately on the side, with a splash of soy sauce (1 Thai bird chili + approximately 1 tablespoon of soy sauce).
Spoon the soy sauce and chili slices on to your noodles as you enjoy them. This way, you can control the heat by adding as much of the soy sauce (which will be quite spicy by itself as it would be infused with the chili), and/or the chili slices as you like. Hope this helps!
Gracie Hudson says
This is delicious! I love that I can make this from my own home. Thank you for making that possible. My entire family enjoyed it & asks me to make it weekly.
Char says
@Gracie Hudson, Thanks so much for taking the time to leave this comment!! I'm so thrilled that you and your family are enjoying this dish! 🙂
Alison says
Fantastic and easy! We loved it and will make it again!!
Char says
Thank you so much for giving this recipe a try, Alison! I'm so glad that you enjoyed it 🙂
mimi says
Char, thank you so much. Thus far this is the tastiest and most successful pad woon sen recipe I found. One tip I would suggest is to cut the noodle into smaller pieces after soaking to minimize sticking.
Char says
Thanks so much, Mimi! I'm so glad you enjoyed this recipe 🙂 Brilliant idea to cut them. Thank you!
Janis says
This is a regular rotation in our house. We do add a little sriracha for spice, but otherwise make it as directed. Thank you for the wonderful recipes. 🙂
Char says
Hi Janis! Thanks so much for taking the time to leave this comment. I'm so glad that you and your family are enjoying this recipe!
Milette says
This is delicious! I wanted to make this when my son comes to visit, he only eats gluten free meals, is the fish sauce, oyster sauce ok to use? I have the tamari soy sauce gluten free, Ste there substitute for fish sauce & oyster sauce? I love this recipe and thank you for sharing!
Char says
Hi Milette! Thanks so much for sharing! I'm so glad you love this recipe and that you'd like to prepare it for your son!
Most fish sauce is gluten-free but I recommend checking the ingredients list on your bottle to make sure there are no wheat products added.
With regard to oyster sauce, a lot of brands do add some type of wheat flour to thicken it. I came across this recipe from I Heart Umami for homemade gluten-free vegetarian oyster sauce if you'd like to give it a try: https://iheartumami.com/vegetarian-oyster-sauce/
Otherwise, just substitute with just a bit more soy sauce with brown sugar. Hope this helps!
Suzanne says
OMG I love love love this recipe. If you have everything ready, it only take about 10-15 minutes. I soak the noodles at least 20 minutes and use my kitchen shears to cut them in about half. I have used only half the amount of noodles the last few times but I think it is better with more, like you suggest. I have used thinly sliced beef chuck instead of chicken and it is delicious too. Thank you soo very much for sharing this recipe. I only recently discovered that I like this dish and when I spend $20 on this and some egg rolls at the restaurant to go, I feel very guilty. At home... no guilt! I've been making it nearly every week too!
Char says
@Suzanne, you're so welcome! Thanks so much for sharing! I'm so glad you enjoy this recipe. I often feel guilty when I dine out as well. haha!
Suzanne says
I forgot to mention I like to add sliced mushroom and pea pods.
Char says
Yumm!!!
Heather says
Thank you so much for sharing! I made as directed without the meat to make it vegetarian! I also added zucchini to add more veggies. For some reason my sauce came out very salty, any suggestion or ideas as to what went wrong or how I can cut the salt?
Char says
Hi Heather! I'm sorry the sauce turned out too salty. I would try adding a bit more water and/reduce the amount of soy sauce and oyster sauce. When stirring the sauce into the noodles, try adding a bit at a time until it's just right. I hope that helps!
Kelley says
I made this recipe today. It came out JUST like when I order it at the Thai restaurant. I used shrimp, chicken, and bison for the protein and used a drop of hot sauce instead of white pepper in the sauce. I will definitely make it again!!
Char says
I'm so happy to hear this, Kelley! Thanks so much for taking the time to leave this comment!
Ro R. says
Made this recipe today, it was super easy and tasted very good. I prepared the sauce, veggies and meat ahead of time which made it quick to put it all together once ready to cook. Will definitely make it again! Thanks for sharing!
Char says
Thank you, Ro!! I'm so glad you enjoyed this!
Whitesunn says
Char, I had to say, "thank you tremendously" for posting such a delicious, authentic Pad woon sen. I make it with shrimp, scallops and tofu. I even traveled to my closest H-Mart (Asian Market) to find 3 Crab Fish Sauce and Lee Kum Kee Oyster Sauce and it really makes a huge difference. Every time I change up the veggies (red peppers, chinese spinach, carrots, tomatoes, etc.) and the flavor is wonderfully different. My local Thai restaurant wanted $17.00 for an appetizer-sized entree. I was determined to make it myself in my wok forevermore. Char, you're the best! Xoxo,
Char says
This made my day! Thank you so much for taking the time to leave this comment and I'm so glad that you enjoyed this recipe! Good sauces are so important; I'm glad you found those brands. Thanks again!! xoxo