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Pad Woon Sen – An easy one-pan Thai noodle stir-fry ready in 30 minutes! Made with glass noodles, chicken, and veggies tossed in a savory and slightly sweet stir-fry sauce. It tastes like it came from your favorite Thai restaurant. Make sure to get all your ingredients ready before cooking as it cooks so FAST!
This quick and easy pad woon sen recipe is everything I want on a weeknight!
- It’s easy to make with just a few simple steps!
- A one-pan meal within 30 minutes!
- So flavorful – packed with noodles, proteins, and vegetables.
What is pad woon sen?
This Thai noodle dish is a popular street food that’s flavorful and comforting. It’s made with glass noodles, protein (chicken, pork, beef, shrimp, tofu, etc.), vegetables, and eggs. Everything is stir-fried together in a delicious sauce that’s savory and sweet.
Although less known than Pad Thai or Pad See Ew outside of Thailand, pad woon sen is what I would consider the perfect Thai fast food.
Making pad woon sen takes just a few minutes once you’ve gathered all your ingredients!
The ingredients photo above makes this recipe look more complicated than it is. Once you mix the sauce ingredients and cut the vegetables, you’re only a few minutes away from a flavorful and delicious dinner!
Here is how to make it: (For the complete recipe with measurements, see the recipe below.)
1️⃣ Start with soaking the glass noodles
Soak the noodles in room temperature water according to package instructions. Cut them into shorter pieces if desired.
Pad Woon Sen is traditionally made with glass noodles, which are also known as bean thread noodles. They magically turn clear like glass once cooked. It’s made of mung bean, so they’re gluten-free. You can find them at most Asian grocery stores or order them online from Amazon.
2️⃣ While the noodles are soaking, mix all the sauce ingredients.
The sauce has a savory and sweet flavor, which is made with the following ingredients:
- Soy Sauce – for a savory and umami flavor.
- Oyster Sauce – a key ingredient that adds a rich and savory flavor to the dish.
- Fish Sauce – adds a salty umami flavor, so don’t skip it. It’s going to smell funky, but trust me, it’s a critical ingredient in making these noodles taste authentic.
- Sugar – for sweetness.
- Water
3️⃣ Stir fry protein and vegetables
Sauté the chicken until cooked through, about 6 minutes. Transfer to a plate.
In the same pan, sauté garlic for about 1 minute or until fragrant. Add onions, cabbage, tomato, carrots, and white pepper to the skillet and stir-fry for about 2-3 minutes.
Tip: High heat is key. Make sure to heat your wok or skillet to achieve that perfect sear on your chicken.
4️⃣ Cook the eggs
Move the vegetables to one side of the pan, and add the beaten eggs to the empty space in the pan. Scramble the eggs until the eggs are cooked through.
5️⃣ Combine and toss. That’s it!
Add the cooked chicken and veggies back to the skillet, and then add noodles and the sauce. Stir fry until the noodles are soft and everything’s coated with the sauce. Sprinkle the chopped green onions and mix gently.
Other Variations
- Different protein options: You can use pork, beef, shrimp, or tofu in this recipe.
- Different veggies: Other great options include Chinese broccoli, bell pepper, mushroom, and bok choy, etc.
- Make it spicy: Simply add some chopped Thai Peppers or crushed red pepper flakes.
- Make it tangy: Add rice vinegar for a savory, sweet, and tangy flavor.
- Make it vegetarian: Replace chicken with tofu or tempeh.
Is Pad Woon Sen Gluten-Free?
The regular Pad Woon Sen is not gluten-free, although the noodles are gluten-free. So if you substitute with gluten-free fish sauce, and gluten-free soy sauce, you can make this dish gluten-free.
More Asian Stir Fries
Watch Recipe Video
Pad Woon Sen Recipe (with Video)
Ingredients
- 6 oz glass noodles (dried)
- 2 tablespoons vegetable oil divided
- 1 pound chicken breasts (boneless and skinless, and slice them into thin strips. You can also use chicken thighs, pork or other types of protein)
- 2 tablespoons minced garlic
- 1/2 onion (medium-size, thinly sliced)
- 1/2 cup thinly sliced carrots
- 2 cups cabbage thinly sliced (you can also sub 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
For the Pad Woon Sen Sauce
- 2 tablespoons soy sauce you can use light or dark soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoons sugar
- 1/4 cup water
Instructions
- Prepare the glass noodles: Soak the noodles in room temperature water according to package instructions. Then drain the noodles using a colander. Cut them into shorter pieces and toss with oil to prevent them from sticking.
- Make the sauce: While the noodles are soaking, mix together all the sauce ingredients. Set aside.
- Stir fry the chicken: Heat 1 tablespoon oil in a non-stick skillet or wok over medium-high heat. Add chicken pieces and sauté until cooked through, about 6 minutes.
- Stir fry the veggies: Transfer the chicken to a plate, and add the remaining oil to the skillet. Add garlic, and sauté for about 1 minute until fragrant. Add onions, cabbage, tomato, carrots, and white pepper to the skillet and stir-fry for about 2-3 minutes.
- Cook the eggs: Move the vegetables to one side of the pan, and add the beaten eggs to the empty space in the pan. Scramble the eggs until the eggs are cooked through.
- Stir fry everything together: Add chicken back to the skillet, and then add noodles, and the sauce. Stir-fry until the noodles are soft and everything’s coated with the sauce. (Taste and add more soy sauce if necessary. Sprinkle the chopped green onions and mix gently. If your noodles are a little dry, you can also add some water, one tablespoon at a time. )
Notes
- How to store leftovers: This dish is best enjoyed fresh, as noodles tend to lose their texture when stored for an extended period. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 to 3 days.
- To reheat: Place it in a skillet or wok over medium-low heat. Add a splash of water or broth to prevent it from drying out. Then stir-fry until heated through. Be sure not to overheat, as this can make the noodles mushy.
- To Prevent glass noodles from sticking together during cooking, make sure to soak them properly in warm water until they are soft and pliable. Also, when stir-frying, keep the heat high and stir continuously to prevent sticking.
Video
Nutrition
Sam says
These noodles were delicious and so flavourful!
Noelle says
Yum! This was so easy to make and was a crowd pleaser with my family too! Double win
izzycooking says
Hi Noelle, glad that you like the recipe. Thanks.
Audrey says
How to I add heat to the dish? Chili oil? Red pepper flakes?
Barb says
First time cooking glass noodles and Thai sauce. It was a big hit. Made with shrimp as the protein. Will make additional amount of sauce next time for my family. Delish!
izzycooking says
Hi Barb, glad to hear that you like the recipe. Thanks for letting me know!
Whitney says
My kids and my whole family ate this all up. I used coco amino because I am allergic to soy. Used 1 tsp of salt and 1 tablespoon of honey. We doubled the recipe to feed 5 and to have leftovers. Avoided the cabbage and tomatoes. Replaced them with 4 cups of American broccoli. Left the carrots, onions and garlic the same. We had the sweet potato glass noodles. So so wonderful. Thank you so much for a recipe that is easy to modify for my family with food sensitivities.
Izzy says
Hi Whitney, great that your family likes the recipe. Thanks for letting me know.
mavee125 says
This Pad Woon Sen is so delicious and flavorful! I tried the Gluten-free version using Coco Aminos that I bought from Karman Foods. It was superb!
Izzy says
Glad that you like the recipe. Thanks for letting me know.
MD says
My husband and I loved this dish. I will make again. It’s so nice to be able to make restaurant-style meals at home.
NA says
This was very good! Will make again!!
Lynne says
Can you make this ahead of time and refrigerate? Thank you, it looks delicious and I can’t wait to make it but my family is not good at planning so I’m afraid if I plan to make it 30 minutes ahead of time that would be the wrong time, so it would be nice to make it the night before or early in the morning for dinner?
Amber Tyler says
Absolutely fantastic dish, I didn’t change anything other than adding extra veggies and I doubled sauce. I had an unexpected guest stop by so they ate with us and we were all blown away by this dish, packed full of flavor and texture. I can’t stop telling people about it!!! Will definitely be making again.
Kirk says
Really tasty dish. I made it for my family and they all liked it (with the exception of a picky kid). The only change I would make is to use less soy sauce as it was a bit salty.
Lisa in MN says
better than restaurant, clear easy directions.
Izzy says
Thanks Lisa. Glad that you like the recipe. Izzy
Ron H says
I made this recipe this evening. My wife and I really like this dish. Only change would be to double the amount of vegetable such as cabbage and half the amount of noodles.
Pat says
This was a delicious supper, but it took over an hour to make. To do this in 30 minutes, all the meat and vegetable prep would have to be already done. Having said that, I will make this again!
Kim says
Very good! Thank you
Nancy Goodyear says
This was delicious! We didn’t change a thing.
Erika says
Fantastic!
Tillie says
Excellent recipe! I didn’t have cabbage but used yellow, red & orange bell pepper, onion, carrot and snap peas. It was delicious! I doubled the sauce recipe-perfect amount and the flavors were spot on!