30-Minute Pad Woon Sen
on Nov 13, 2023
This post may contain affiliate links. Please read my disclosure policy.
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. )
Video
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.
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
better than restaurant, clear easy directions.
Thanks Lisa. Glad that you like the recipe. Izzy
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.
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!
Very good! Thank you
This was delicious! We didn’t change a thing.
Fantastic!
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!