Pad Woon Sen (Thai Glass Noodle Stir Fry)

Pad Woon Sen is a Thai glass noodle stir fry that is quick and easy to make at home in under 40 minutes!

This Thai Pad Woon Sen recipe belongs in your Asian repertoire because it’s downright delicious, easy, customizable, and can be on your table quicker than driving to your favorite restaurant! This recipe is a soft tangle of chewy glass noodles, chicken (or sub your favorite protein), and veggies, enveloped in a savory, slightly-sweet stir fry sauce. Today, I’m going to teach you how to make these Thai noodles at home with step-by-step photos, tips and tricks and a pantry friendly sauce. Serve your Pad Woon Sen with Tom Kha Gai to complete the feast!

It’s no secret that Thai food is my favorite cuisine to eat and to make! If you’re a fan of Thai food, you’ll love my Pad Thai, Panang Curry, Thai Basil Chicken, Red Curry, and Thai Basil Chicken.

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How to Make Pad Woon Sen Video

up close of pad woon sen with glass noodles

WHY YOU’LL LOVE Pad Woon Sen Recipe

The sauce is to live for. This sauce is downright swoon worthy and makes the dish with complex multi-dimension flavors. The soy and oyster sauce bring the savory depth, fish sauce injects the umami richness, rice vinegar and sugar add the sweet tart notes and red pepper flakes and white pepper add a subtle heat.

This recipe is made without any exotic ingredients. Authentic Pad Woon Sen is typically made with Thai sweet soy sauce and dark soy sauce, along with oyster sauce, vinegar and sugar. I’ve simplified the recipe to create a sauce that’s absolutely hypnotic but pantry friendly, so you still can make this recipe any night of the week.

You don’t need a wok. This recipe can also be made with a nonstick skillet!

The recipe is customizable. This Thai noodle dish can be made with any protein you wish instead of chicken such as ground pork, shrimp or even tofu and any veggies you heart desires or your fridge necessitates.

It’s surprisingly quick and easy. As with all stir fries, most of the recipe making is in the prep. Once you have chopped your veggies and whisked together your sauce, it’s less than 15-minute of actual cook time all in ONE PAN!

what is pad woon sen?

Pad Woon Sen (pad (ผัด) – means fried and woon sen (วุ้นเส้น) – means vermicelli) is a a lesser known Thai stir fry noodle dish made with thin glass noodles, fresh vegetables, eggs, and your choice of protein (chicken, ground pork and shrimp are all popular). But what truly sets this dish apart is the wonderfully chewy texture of the glass noodles. The noodles are doused in a mild, slightly sweet, slightly tangy sauce made with oyster sauce, soy sauce, fish sauce, rice vinegar and sugar. It’s a swoon worthy combination that will leave you wanting more – and grateful you can whip up another batch in just over 40 minutes!

What are glass noodles?

Glass noodles, also known as cellophane noodles, mung bean, or bean thread noodles, give Pad Woon Sen its quintessential chewiness. Glass noodles are traditionally made from mung bean starch and another starch, often potato starch or pea starch, and become as clear as glass once cooked! To cook, simply soak them in a bowl of hot water for about 10 minutes.

When shopping, look for bright white, very thin noodles with mung bean starch listed in the ingredients and not rice (which makes rice vermicelli noodles), and not sweet potatoes (which makes Korean glass noodles). These other noodles don’t become clear after they’re soaked and aren’t as chewy, and therefore won’t deliver the expected and sought after texture.

If you can’t find glass noodles at your local Asian market, you can purchase them on Amazon HERE.

top view of pad woon sen in a wok with pad woon sen sauce

Recipe Ingredients

This Pad Woon Sen recipe is made with pantry friendly ingredients if you do much Asian cooking, otherwise, you can find the ingredients at your grocery store. The glass noodles are the only exception, which can be found at an Asian market or Amazon. Here’s what you’ll need to make these Thai noodles (full recipe in the printable recipe card at the bottom of the post):

For the Chicken:

Chicken: Please use thighs because the chicken is cooked at high heat which can easily dry out chicken breasts. Chicken thighs, on the other hand, are dark meat and therefore inherently juicier and more forgiving. You may use chicken breasts in a bind, but take extra care not to overcook.
Quick Marinade: The chicken thighs are tossed in a light marinade of soy sauce, toasted sesame oil and cornstarch, which tenderizes, flavors and protects the chicken from drying out while cooking.

For the Stir-Fry:

Veggies: Half an onion, sliced carrots, shredded cabbage, bell peppers and tomatoes are added to the stir-fry, but feel free to add in any of your favorite veggies.
Ginger and garlic: These add a punch of aromatic, fragrant, zesty heat. Use more or less as needed. If you don’t have fresh aromatics on hand, or need to save time, use garlic and ginger paste or 1 teaspoon ground ginger and garlic powder added directly to the sauce.
Eggs: These add extra protein and fabulous texture to the Thai noodles.

For the Pad Woon Sen Sauce:

Oyster sauce: Please don’t skip! Oyster sauce is the base of almost every stir-fry sauce and adds that extra punch of flavor that cannot be replicated with other ingredients/sauces. Oyster sauce is a thick, brown sauce with a balance between sweet and salty with an earthy undertone. You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars. Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman. You truly can taste the difference and will be sorely disappointed with less quality brands
Soy sauce + molasses + brown sugar: This combo creates an easy substitute for Thai sweet soy sauce. The soy sauce provides the saltiness, the molasses provides the signature flavor and the brown sugar provides the sweetness. Do NOT skip the molasses, it is what makes this recipe taste authentic! Make sure to use low-sodium soy sauce or your recipe will be too salty.
Fish sauce: This will not make your Pad Woon Sen taste fishy! Fish sauce is used in all Thai cooking for fabulous umami flavor. It’s like the umami of soy on steroids.
Rice vinegar: Make sure to use unseasoned rice vinegar to balance the sweet and savory.
Seasonings: Ground coriander, dried basil, crushed red pepper flakes, and white pepper add a depth of complex flavor. You may substitute white pepper with a little less black pepper.

showing how to serve pad woon sen by garnishing with green onions and red chili peppers

WHAT IF I’M ALLERGIC TO SHELLFISH?

If you’re allergic to shellfish or vegetarian, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce. You may also use soy sauce in a bind – just don’t expect as spectacular of results

ingredient substitutions

Chicken: can be swapped with beef, tofu, shrimp, pork, or omitted entirely. I’ve given more detailed instructions on these swaps in the “Recipe Variations” portion of this post.
Sugar: light or brown sugar may be used.
Rice vinegar: white vinegar can be used.
White pepper: can be substitute with a ¾ teaspoon black pepper.

HOW TO MAKE Pad WooN Sen

Thai Pad Woon Sen is a straightforward glass noodle stir-fry that anyone can make. The sauce is a simple whisk-together recipe, and the chicken and veggies are cooked in mere minutes in a hot wok or skillet. Let’s review the basics of how this recipe is made (full recipe in the printable recipe card at the bottom of the post):

Step 1: Marinate the chicken. Whisk together soy sauce, toasted sesame oil, cornstarch and pepper in a medium bowl. Add the chopped chicken thighs and toss to coat. Let marinate while you prep the rest of the ingredients.

showing how to make pad woon seen by marinating the chicken in soy sauce

Step 2: Prepare the glass noodles. Soak the noodles in hot water until al dente, about 8-10 minutes. Once cooked, drain the noodles, rinse in cold water (to prevent them from continuing to cook), and toss in a little toasted sesame oil to keep them from sticking together.

showing how to make pad woon sen by soaking the glass noodles in hot water

Step 3: Make the stir fry sauce. While the noodles are steeping in how water, whisk the sauce ingredients together in a separate bowl.

showing how to make pad woon sen by whisking the stir fry sauce ingredients together in a bowl

Step 4: Stir-fry the chicken. Heat oil in a wok over high heat, or medium-high if using a skillet. Stir fry the chicken until cooked through, then transfer to a plate.

showing how to make pad woon sen by stir frying the chicken in a work until cooked through

Step 5: Stir-fry the veggies. Add a little more oil to the wok/skillet. Add the onions and stir fry for a couple of minutes. Add the cabbage, carrots and bell pepper and stir-fry for about 1 minute. Add the tomatoes and garlic, and stir fry for 1-2 minutes, until vegetables are almost to desired crisp-tenderness (they will cook a little more in the sauce).

a collage showing how to make Thai pad woon sen by stir frying the onions, followed by the cabbage and carrots, followed by the tomatoes, garlic and ginger

Step 6: Cook the eggs. Move the veggies to the outsides of the pan. Add the eggs to the empty space in the pan and scramble until cooked through.

showing how to make Pad Woon Sen recipe by scrambling the eggs in the middle of the pan

Step 7: Stir-fry everything together. Add the cooked chicken back to the skillet, followed by the glass noodles and sauce. Stir-fry everything together until evenly coated in the sauce. Garnish with green onions and chilies if desired.

showing how to make Thai Pad Woon Sen recipe by adding the stir fry sauce and glass noodles and stirring everything together

showing how to make pad woon sen by stirring the glass noodles with the sauce in a wok

TIPS FOR making these thai noodles

Check the glass noodle ingredients. It’s easy to confuse glass noodles with rice vermicelli or Korean glass noodles. Check that the ingredients say “mung bean” instead of rice or sweet potatoes.
Don’t overcook the glass noodles. Test the noodles at 8 minutes, then continue to soak if needed. You want the noodles to be limp and pliable, but still al dente.
Don’t use olive oil. Use a neutral, high smoke point oil such as vegetable or peanut oil. Do NOT use olive oil because it can burn at high heat, leaving behind a nasty taste and harmful chemicals.
Save time. For maximum efficiency, use the time while the chicken is marinating and the noodles are soaking to whisk together your stir-fry sauce ingredients and chop the veggies.
Prep everything in advance. Prep the sauce, chicken, and veggies before you start cooking because the stir-fry process just takes minutes – there isn’t time to stop and prep ingredients.
Use a wok or non-stick skillet. Don’t whip out your favorite cast iron skillet for this recipe as the glass noodles can stick. A wok is my top choice, but a large non-stick skillet will also work.
Adjust cooking times as needed. This dish is cooked over high heat in a wok and medium-high heat in a nonstick skillet, so be flexible with the cooking times.
Customize. Feel to customize this Pad Woo Sen to make it your own – swap the protein, veggies, etc. per variations below.
Adjust the sauce. It’s important to taste the sauce before adding it to the stir-fry so it can be adjusted to your personal preferences. Keep in mind, the flavor will tone down once combined with the noodles and chicken. To make it tangier, add additional rice vinegar, for sweeter, add brown sugar, for saltier, add fish sauce, for spicier, add additional red pepper flakes.

glass noodle stir fry variations

Swap veggies: Add whatever veggies are in in your fridge such as mushrooms, carrots, broccoli, bean sprouts, etc.
Spice it up: Pad Woon Sen is not a spicy dish, but we love to add heat! Spice up the recipe with additional red pepper flakes, by adding chili sauce directly to the stir fry sauce, stir frying chili peppers with the veggies and/or garnishing with chili peppers.
Make it gluten-free: Use gluten-free tamari in place of the soy sauce and gluten-free oyster sauce. The glass noodles are gluten free (but as always, double check the packaging).
Shrimp Pad Woon Sen: Use 12 ounces peeled, deveined medium shrimp. Toss the shrimp with the soy sauce and sesame oil like the chicken but omit the cornstarch. Cook the shrimp just until opaque, about 3 minutes, then transfer to a plate. Don’t add back to the work/skillet until ready to combine at the very end.
Beef Pad Woon Sen: Use 12 ounces flank steak or top sirloin sliced into thin strips and marinate like you would the chicken. Heat 1 tablespoon oil in the skillet over high heat. Add the beef to the skillet, line in a single layer, and sear for 1 minute, flip and sear the other side. Transfer beef to a plate.
Pork Pad Woon Sen: Use 12 ounces pork tenderloin sliced into thin strips. Marinate the pork like the chicken. Heat 1 tablespoon oil in the skillet over high heat. Add the pork and stir fry just until cooked through. Transfer to a plate.
Ground Pork Pad Woon Sen: Use 12 ounces ground pork or ground beef. Brown the pork while seasoning with the soy sauce, toasted sesame oil and pepper (skip the cornstarch). Add the browned pork back to the skillet with the sauce and noodles.
Vegetarian Pad Woon Sen: Use extra-firm tofu. Start by draining excess moisture from the tofu by placing it in a pie plate, topping with a heavy plate and weighing down with 2 heavy cans (to release water). Set aside for 10 minutes then cut into ½-inch cubes and toss with the soy sauce, toasted sesame oil and pepper. Use Lee Kum Kee Vegetarian Stir-Fry Sauce instead of oyster sauce and fish sauce.

WHAT to serve with thai Pad Woon Sen

Thai Pad Woon Sen is a meal-in-one complete with protein, veggies, and starch -you really don’t need any sides! Still, we love serving it with spring rolls for a complete Asian feast. It is also tasty with:

Appetizers: We love mixing and matching our favorite Thai noodles with appetizers from all over Asia such as Spring Rolls, Chicken Lettuce Wraps, Pineapple Cream Cheese Wontons, Crab Rangoons, Chicken Satay, Potstickers, and Pork Egg Rolls .
Soup: I love to warm up to Tom Yum Soup, Tom Kha Gai, Laksa, Curried Butternut Squash Soup and Thai Noodle Soup.
Salad: Some of our favorite Asian inspired salads include Ramen Noodle Salad, Crunchy Asian Salad, Chinese Salad, and Asian Pineapple Salad.

Thai Glass Noodles MEal Prep

You can prep all of the ingredients for this Pad Woon Sen recipe ahead of time so it can literally come together in minutes!

-Noodles: Soak the noodles, rinse and drain, then toss with a drizzle of toasted sesame oil. Store in an airtight container/plastic bag in the refrigerator for up to five days. Warm in the microwave for 10 seconds before using.
Chicken: Chop the chicken and store in an airtight container. The marinade can also be whisked together and stored separately from the chicken.
-Sauce: Whisk the sauce ingredients together and store it in an airtight container in the refrigerator. Let the sauce sit at room temperature while preparing the stir-fry; whisk again before using.
-Veggies: Chop the veggies and store in an airtight container in the refrigerator for up to 2 days.
-Cook: Within the next 48 hours, proceed to cook the glass noodle stir-fry as instructed.

serving pad woon sen in a bowl with chopsticks

Pad Woon Sen FAQS

What pan should I use to make Pad Woon Sen?

A wok is ideal to make this Thai Pad Woon Sen recipe because it can safely reach high temperatures to sear the ingredients without ruining the pan. If you don’t have a wok, you will want to use a large nonstick skillet, NOT stainless-steel or cast iron like commonly use in stir fries. The noodles are extremely sticky and will stick and break against any other pan that’s not nonstick unless you use an exorbitant amount of oil (which I don’t recommend!). Instead, a nonstick skillet can still deliver a successful, charred, caramelized stir fry by stirring the ingredients less and letting them nicely brown.

Where did Pad Woon Sen come from?

Thai Pad Woon Sen Noodles is an Asian “fusion food” favorite. It combines the technique of stir-frying noodles borrowed from Chinese immigrants with the taste of Thailand.

Thai noodles dishes such as Pad Woon Sen, Pad Kee Mao, Pad Thai and Pad See Ew became popular in World War II when Thailand was facing a rice shortage. Noodles, on the other hand, were in abundance so the Thai government encouraged the substitution of rice with these noodles. The citizens mixed noodles with various vegetables and proteins resulting in new inexpensive, instant classics that the world has been enjoying ever since.

Today, Pad Woon Sen is popular in Thailand sold by street vendors and in restaurants throughout the world.

Pad Woon Sen vs Pad Thai

Both Pad Woon Sen and Pad Thai are Thai noodle dishes, but they are quite different. Pad Thai is characterized by its nuttiness from crushed peanuts and a tangy, subtly sweet sauce made from tamarind sauce, fish sauce and palm sugar. It is made with wide rice noodles. Pad Woon Sen, on the other hand, is characterized by thin glass noodles and a slightly sweet-savory sauce. Pad Woon Sen is a more mild tasting dish.

PAD WOON SEN VS DRUNKEN NOODLES

Both Drunken Noodles and Pad Woon Sen are Thai noodle dishes made with protein, vegetables and similar sauces. Pad Woon Sen, however, is characterized by its use of glass noodles and slightly sweet sauce. Pad Kee Mao, on the other hand, is characterized by its wider rice noodles, spicy Thai chilies and fragrant, anise Thai holy basil which creates a fiery, fabulously fragrant sauce.

Pad Woon Sen VS Pad See Ew

Both Pad Sew Ew and Pad Woon Sen are Thai noodle dishes made with protein, eggs and similar sauces. Pad See Ew, however, is made with wide rice noodles instead of glass noodles and only contains the vegetable Chinese broccoli. It is typically served with chili vinegar on the side. Pad Woon Sen, however, is made is made with glass noodles and a variety of vegetables.

Can I make Pad Woon Sen using different noodles?

Sweet potato noodles, used to cook Korean Japchae, are the best alternative to glass noodles. They have a similar chewy texture.

How do I reheat glass noodleS?

-Microwave: Transfer servings to a microwave-safe plate and splash with a touch of water to add some moisture back to the dish. Cook for 1 minute, stir, then continue to heat at 20-second intervals until warmed through.
-Stove: Reheat noodles gently over medium-low heat in a large skillet until warmed through, adding a splash of water or oil as needed.

HOW long are glass good for?

Thai glass noodles can be stored in an airtight container in the refrigerator for up to 5 days.

can I freeze thai noodles?

No, Pad Woon Sen should not be frozen. Glass noodles do not freeze well once combined with the sauce and will become an unpleasant texture when thawed.

Looking for more Thai Noodle Recipes?

Pad See Ew: made with wide rice noodles, crisp tender Chinese broccoli and soft eggs enveloped in a light, salty, savory sauce with a kiss of sweetness, a kiss of sour and a kiss of that irresistible charred smokiness.

Pad Thai: a popular classic with rave reviews made with chicken, veggies, and peanuts smothered in the most irresistible savory, sweet, salty, sour sauce.

Drunken Noodles: a popular, traditional Thai stir-fry made with wide rice noodles, fresh veggies (typically onions, bell peppers, baby corn and tomatoes) and your choice of protein.

picking up pad woon sen with chopsticks showing the texture of the glass noodles

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Pad Woon Sen

This Thai Pad Woon Sen recipe belongs in your Asian repertoire because it's downright delicious, easy, customizable, and can be on your table quicker than driving to your favorite restaurant! This recipe is a soft tangle of chewy glass noodles, chicken (or sub your favorite protein), and veggies, enveloped in a savory, slightly-sweet stir fry sauce. Today, I’m going to teach you how to make it at home with step-by-step photos, tips and tricks and a pantry friendly sauce. Serve it up with Tom Kha Gai to complete the feast!

Servings: servings

Total Time: 37

Prep Time: 25

Cook Time: 12

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Ingredients

Quick Chicken Marinade

1 pound chicken thighs cut into bite-size pieces
1 tablespoon reduced sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
¼ teaspoon pepper
1 tablespoon peanut or vegetable oil for cooking

Glass Noodles

6 ounces dried glass noodles also known as mung bean, cellophane, bean thread noodles (see notes)
1 teaspoon toasted sesame oil

STIR FY

1 tablespoon peanut or vegetable oil
1/2 medium onion, thinly sliced
2 carrots, sliced
2 cups sliced cabbage
2 medium tomatoes, seeded, sliced into strips (not too thin)
1 red bell pepper, sliced
6 garlic cloves, minced
1 tablespoon minced ginger
2 eggs, whisked

Pad Woon Sen Sauce

3 tablespoons oyster sauce
3 tablespoons reduced sodium soy sauce
2 tablespoons dark brown sugar (may sub light)
1 tablespoon fish sauce
1 tablespoon rice vinegar
2 tablespoons water
1 teaspoon molasses (see notes)
1 teaspoon dried basil
1/2 tsp EACH ground coriander, ground white pepper (may sub black pepper)
1/2-1 teaspoon crushed red pepper flakes

FOR SERVING

chopped green onions
sliced chilies or chili sauce

Instructions

Prepare chicken: Whisk together the Chicken Marinade ingredients in a medium bowl (soy sauce, sesame oil, cornstarch, pepper). Add chopped chicken and toss to evenly coat; set aside.
Prepare the glass noodles: Soak the noodles in a bowl of hot water until tender, stirring occasionally so they don’t stick together, about 8-10 minutes. Drain and rinse the noodles in cold water. Toss with 1 teaspoon toasted sesame oil. Set aside.
Make the sauce: Meanwhile, whisk the sauce ingredients together and prep the veggies, set aside.
Stir fry the chicken: Heat 1 tablespoon oil in a wok over high heat or a nonstick skillet over medium-high heat. Add chicken and stir fry until cooked through, about 4-5 minutes; remove to palate.
Stir fry the veggies: Heat another tablespoon of oil in the skillet. Add onions and stir fry for 3 minutes, until starting to caramelize. Add cabbage, carrots and bell pepper and stir-fry for about 1 minute. Add the tomatoes, ginger and garlic, and stir fry for 1 minute, until vegetables are almost to desired crisp-tenderness (they will cook a little more with the noodles).
Cook the eggs: Push the vegetables to the perimeter of the pan. Add a drizzle of oil to the center of the pan. Add the beaten eggs to the hot oil and scramble in the center until cooked.
Stir fry everything together: Add chicken back to the skillet, along with the noodles and sauce and toss to combine. Stir fry everything together until evenly coated in the sauce. Adjust to taste (I like additional white pepper).
Serve: Garnish with green onions, chilies, and sesame seeds if desired.

Video

Notes

Glass Noodles: These give the dish its quintessential chewiness. When shopping, look for bright white, very thin noodles with mung bean starch listed in the ingredients and not rice (which makes rice vermicelli noodles), and not sweet potatoes (which makes Korean glass noodles). If you can’t find glass noodles at your local Asian market, you can purchase them on Amazon HERE.
Oyster/fish sauce substitute: If you’re allergic to shellfish/vegetarian, use Lee Kum Kee Vegetarian Stir-Fry Sauce instead of oyster sauce and fish sauce.
Soy sauce + molasses + brown sugar: This trio creates an easy substitute for Thai sweet soy sauce. Do NOT skip the molasses, it is what makes this recipe taste authentic! Use low sodium soy sauce or your noodles will be too salty.

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12 Comments

Marija Webers says

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Made this with my daughter tonight, wr had so much fun…and this was fabulous!! We used chicken.

- Jen says
  
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  What a fun way to spend time with your daughter! I’m soo pleased you enjoyed it Marija!
  
Mike Bartnett says

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Hi Jen, is there a brand of low sodium soy sauce you prefer?

- Jen says
  
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  I use Kikkoman from Costco, enjoy!
  
KLane says

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Hi while this looks yummy it doesn’t seem authentic . I’ve never seen dried basil or ginger or even rice vinegar added. Is it a regional version? Just curious as I’ve eaten a lot of versions of this !

- Jen says
  
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  This is my own version – it’s fabulous.
  
Erinn says

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I never thought I’d make an Asian dish but wow this recipe was so YUMMY! I made a while ago and forgot to comment. This was a great hit at ladies lunch. (My good friends who don’t mind being my ‘guinea pigs’). This will for sure be made again.

- Jen says
  
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  Thank you so much, Erinn! I am so happy you all enjoyed this and that it will be a repeat!
  
Megan says

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Amazing flavor! Tastes exactly like the thai restaurant! Thank you for a great recipe!

- Jen says
  
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  Thanks Megan! I’m so glad you enjoyed it!
  
Jill says

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Made this recipe for family last night and it was a hit! Subbed shrimp for the chicken and did use the cornstarch in the marinade to crisp the shrimp a bit. Made a few veg subs based on what was in the fridge, and omitted the eggs. I’ve had this dish several times at a local Thai restaurant and this recipe definitely measures up to theirs. Will definitely make it again. Thanks so much for this recipe and several others I’ve made and enjoyed.

- Jen says
  
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  I’m so glad it was a winner! I appreciate you trying so many recipes, I hope you find more you enjoy!