Pad Woon Sen Recipe

Introduction

Pad Woon Sen is a flavorful Thai stir-fried glass noodle dish that combines tender chicken, fresh vegetables, and a savory sauce. This quick and satisfying meal is perfect for a cozy dinner and easy to customize with your favorite veggies.

Ingredients

• 6 oz dried glass noodles
• 2 tablespoons vegetable oil, divided
• 1 pound chicken breasts
• 2 tablespoons minced garlic
• 1/2 medium onion, thinly sliced
• 1/2 cup thinly sliced carrots
• 2 cups thinly sliced cabbage (or other vegetables)
• 1 medium tomato, seeds removed and sliced into thin strips
• 1/2 teaspoon ground white pepper (or black pepper)
• 2 eggs, whisked
• 2 green onions, chopped
• 2 tablespoons soy sauce (light or dark)
• 3 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 2 tablespoons sugar
• 1/4 cup water

Instructions

1. Step 1: Soak the glass noodles in room temperature water according to the package instructions. Drain them well using a colander, then cut into shorter pieces and toss with 1 tablespoon of vegetable oil to prevent sticking.
2. Step 2: In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, and water to make the sauce. Set it aside.
3. Step 3: Heat the remaining 1 tablespoon of oil in a non-stick skillet or wok over medium-high heat. Add the chicken pieces and sauté until cooked through, about 6 minutes. Remove chicken to a plate.
4. Step 4: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced onion, cabbage, tomato, carrots, and white pepper. Stir-fry the vegetables for 2 to 3 minutes until slightly tender.
5. Step 5: Push the vegetables to one side of the pan. Pour the beaten eggs into the empty space and scramble them until fully cooked.
6. Step 6: Return the cooked chicken to the skillet. Add the prepared glass noodles and the sauce. Stir-fry everything together until the noodles are soft and coated evenly with the sauce. Adjust seasoning with additional soy sauce if needed. Stir in the chopped green onions gently. If the noodles seem dry, add water one tablespoon at a time.

Tips & Variations

• For a vegetarian version, substitute chicken with firm tofu and use vegetarian oyster sauce or mushrooms for extra umami.
• Add bean sprouts or bell peppers for added crunch and color.
• Use dark soy sauce for a richer color and deeper flavor, or light soy sauce for a more subtle taste.
• Be careful not to over-soak the glass noodles to avoid them becoming mushy in the stir-fry.

Storage

Store leftover Pad Woon Sen in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water if needed to restore moisture. Avoid microwaving for too long to keep the noodles from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different proteins instead of chicken?

Yes, shrimp, beef, pork, or tofu all work well in Pad Woon Sen. Adjust cooking times accordingly for each protein.

What if I can’t find glass noodles?

Glass noodles (also called cellophane or mung bean noodles) are key for this dish, but you can substitute with thin rice vermicelli or angel hair pasta in a pinch, though the texture will differ.

Pad Woon Sen Recipe

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4.5 from 70 reviews

Pad Woon Sen is a flavorful Thai stir-fried glass noodle dish combining tender chicken, fresh vegetables, scrambled eggs, and a savory blend of soy, oyster, and fish sauces. This quick and versatile recipe is perfect for a satisfying weeknight meal that balances sweet, salty, and umami flavors with a delightful texture from soft noodles and crisp veggies.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stir Frying
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Noodles

• 6 oz dried glass noodles

Protein

• 1 pound chicken breasts, cut into pieces
• 2 eggs, whisked

Vegetables

• 1/2 onion, medium size, thinly sliced
• 1/2 cup thinly sliced carrots
• 2 cups cabbage, thinly sliced
• 1 medium tomato, seeds removed, sliced into thin strips
• 2 green onions, chopped
• 2 tablespoons minced garlic

Oils and Sauces

• 2 tablespoons vegetable oil (divided)
• 2 tablespoons soy sauce (light or dark)
• 3 tablespoons oyster sauce
• 1 tablespoon fish sauce

Other Seasonings

• 1/2 teaspoon ground white pepper or black pepper
• 2 tablespoons sugar
• 1/4 cup water (plus more as needed)

Instructions

1. Prepare the glass noodles: Soak the dried glass noodles in room temperature water as per package instructions until softened. Drain well using a colander, then cut the noodles into shorter pieces. Toss them with a little vegetable oil to prevent sticking.
2. Make the sauce: In a small bowl, combine soy sauce, oyster sauce, fish sauce, sugar, and water. Stir the mixture well and set aside to allow the flavors to meld.
3. Stir fry the chicken: Heat 1 tablespoon of vegetable oil in a non-stick skillet or wok over medium-high heat. Add the chicken pieces and sauté until they are cooked through and lightly browned, about 6 minutes. Remove the chicken from the pan and set aside on a plate.
4. Stir fry the vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced onions, cabbage, tomato, carrots, and ground white pepper. Stir-fry the vegetables for 2 to 3 minutes until slightly tender but still crisp.
5. Cook the eggs: Push the vegetables to one side of the skillet. Pour the whisked eggs into the empty space and scramble them gently until fully cooked.
6. Combine and stir-fry everything: Return the cooked chicken to the skillet. Add the prepared glass noodles and pour over the sauce mixture. Stir-fry all the ingredients together until the noodles become soft and everything is evenly coated with the sauce. Taste and adjust seasoning by adding more soy sauce if needed. Sprinkle the chopped green onions and mix gently. If the noodles seem dry, add water one tablespoon at a time until desired moisture is reached.

Notes

• Soaking glass noodles in room temperature water prevents them from becoming overly soft or mushy when stir-fried.
• Vegetables can be substituted or extended with bell peppers, snap peas, or bean sprouts according to preference.
• Adjust sugar and fish sauce quantities to balance sweetness and saltiness based on your taste.
• Cutting noodles into shorter strands makes them easier to eat and mix during cooking.
• Adding water gradually helps maintain moisture without making the dish soggy.

Keywords: Pad Woon Sen, Thai glass noodles, stir-fry chicken noodles, Thai stir-fried dish, glass noodle recipe, chicken pad woon sen