Pad Woon Sen (Thai Glass Noodle Stir Fry)

Name: Pad Woon Sen
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 6 ounces dried glass noodle (bean threads); 2 tablespoons cooking oil; 8 ounces chicken thighs (sliced in pieces); 3 garlic cloves (minced); 1 red pepper (sliced); 1/4 onion (chopped); 1 tomato (cut in chunks); 1/4 cup sliced carrots; 1 cup grated cabbage; 3 green onions (1 reserved for garnish); 1 teaspoon soy sauce; 3 eggs (whisked); 1/2 teaspoon white pepper; 2 tablespoons soy sauce; 2 tablespoons fish sauce; 2 tablespoons oyster sauce; 2 tablespoons coconut sugar (substitute brown sugar); 3 tablespoons water

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Indulge in the vibrant flavors of Thailand with this incredible Pad Woon Sen recipe! This Thai glass noodle stir fry is packed with crisp vegetables, succulent shrimp, and savory seasonings, creating an easy to make delicious meal.

a bowl of noodles with chicken, red peppers and green onions

Who doesn't love a stir fried noodle dish that can be made in under 30 minutes (like our favorite shrimp lo mein or pork belly yakisoba!)? It's perfect for simple weeknight dinners and is super yummy leftover as well.

It has an incredible sweet and savory flavor that soaks into the noodles and goes perfect with the fresh stir fried vegetables. I really think you'll fall in love with this dish like we did!

Jump to:

What is Pad Woon Sen?
Why This Recipe Works
Ingredients
Step By Step Instructions
Expert Tips
Variations
Frequently Asked Questions
Storage and Reheating Instructions
Recipe
💬 Comments

What is Pad Woon Sen?

Pad woon sen is a Thai glass noodle stir fry dish that it the ultimate in simple comfort food. It's what I like to call "leftover noodles" because you can use the leftovers in your fridge to make it (like this Chinese fried rice).

It's made with glass noodles (bean threads), quick stir fried vegetables and an incredible umami packed sauce. Then you can add shrimp, pork, beef, chicken...whatever your heart desires (we use chicken here, but you can use anything).

If you're super into Thai recipes, I really think you'll like some of these too:

red peppers, chicken pieces and green onions on top of stir fried noodles

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Why This Recipe Works

It's ultra easy and only only takes 30 minutes to make, making it perfect for weeknight meals.
It's very versatile and you can adjust the vegetables and protein in it.
The noodles absorb the flavors really easily so you can adjust the flavors to your preference.
You can make it totally gluten free by replacing the soy sauce and fish sauce with tamari or coconut aminos.

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Glass noodles, also known as cellophane or bean thread noodles, are translucent, thin noodles made from starch and water, providing a light and delicate texture that absorbs flavors really well. They should be easy to find at your local Asian market, and some mainstream grocery chains are starting to carry them as well.

If you can't find them, you can use sweet potato starch noodles as well and they will give you very similar results.

And another added benefit...glass noodles are gluten free so you can adjust this recipe to be gluten free pretty easily by swapping a couple of the sauce ingredients for tamari or other gluten free aminos.

We use chicken thighs because I find them juicy and flavorful, but you can substitute chicken breast as well.

For the vegetables, you can use exactly what is called for in the recipe, or a combination of any vegetables you like! We've had great success with these, but the recipe is very versatile.

The sauce we use calls for white pepper. White pepper is derived from the same plant as black pepper, and has a milder flavor and subtle spiciness that is amazing. You can substitute black pepper if needed, but I highly recommend using the white.

Fish sauce and oyster sauce are used to add a punch of umami flavor (I've linked to my favorite brands).

Use avocado oil, coconut oil, canola oil or grapeseed oil (or any other high smoke point oil) whenever you are stir frying over high heat to ensure the oil doesn't burn.

Step By Step Instructions

Mix all the sauce ingredients together and set aside.

Prepare the bean thread/glass noodles according to the package instructions and set aside. Typically it will be pouring boiling water over the top and letting them sit for 3-5 minutes, but check the package.

Heat 1 tablespoon of the oil in a wok or large skillet over medium high heat.

Add the chicken and brown on the outside, cooking for about 4-6 minutes until cooked through. Remove and set aside.

Add the remaining tablespoon of oil and add the carrots. Cook for 3 minutes.

Add the red pepper, garlic, green onion and onion and cook 1 minute.

red peppers and vegetables cooking in a skillet

Add the soy sauce, cabbage and tomato and cook another 2-3 minutes. Remove all vegetables and set aside.

Add the egg and cook 30 seconds, stirring constantly.

Add the vegetables and chicken back in and toss to combine.

Add the noodles in and then the sauce. Toss to combine.

Remove from heat and serve with diced green onions to garnish.

a bowl of glass noodles and vegetables with condiments on the side

Expert Tips

Prepare all of the veggies and chicken first (chop, mince, etc.) as once you're ready to cook it goes very quickly.
A non stick large skillet or a wok work best for this recipe (I prefer a wok)
Add 1-2 diced chilies if you'd like to add spice to this dish.
When cooking the eggs, start adding the veggies and noodles back in before they are fully cooked (still be liquidy). They will continue to cook int he heat of the other ingredients.
I always use a high smoke point oil when stir frying to ensure the oil doesn't burn. Use avocado oil, coconut oil, canola oil or grapeseed oil.
If you'd like a little tang with your noodles, add 2-3 teaspoons of rice vinegar to the sauce.
If the noodles are sticking together, add a touch of oil to the dish.

Variations

I love all the different options with this recipe!

Use vegetables like bean sprouts, baby corn, bamboo shoots, mushrooms, snow peas, bell peppers (any colors).
Substitute shrimp, beef, pork, tofu or any other protein for the chicken.
Add a few chopped chilies or chili garlic sauce for some heat.

chicken pieces in a bowl of thai glass noodles and vegetables

Frequently Asked Questions

What is the difference between Pad Thai and Pad Woon Sen?

Pad Woon Sen is a Thai stir-fried dish featuring glass noodles and an assortment of vegetables, while Pad Thai is a popular Thai stir-fried noodle dish made with rice noodles, shrimp or chicken, eggs, and a tangy sauce, typically garnished with peanuts and lime.

What are Pad Woon Sen noodles made of?

Pad Woon Sen noodles are typically made from mung bean starch, which gives them their translucent appearance and delicate texture. You can also look for noodles made from sweet potato starch for very similar results.

Do Thai glass noodles have carbs?

Yes, they are made from mung bean starch and typically have a moderate amount of carbohydrates. It's important to note that the exact carb content may vary depending on the brand and specific preparation.

Storage and Reheating Instructions

You can store leftovers in the fridge in a covered container for up to 3 days. reheat in the microwave or a skillet/wok.

I don't recommend freezing leftovers as the noodles can become mushy.

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