Name: Thai Glass Noodles (Pad Woon Sen)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 200 g dried glass noodles (mung bean vermicelli); 2 tablespoons vegetable oil; 3 garlic cloves, minced; 1 small onion, thinly sliced; 150 g chicken breast, thinly sliced; 2 eggs, lightly beaten; 1 cup cabbage, shredded; 1 medium carrot, julienned; 3 green onions, cut into pieces; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon fish sauce; 2 teaspoons sugar; 1 teaspoon dark soy sauce; 2 tablespoons water; 1/4 teaspoon white pepper

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A flavorful and satisfying Thai stir-fried noodle dish, Pad Woon Sen combines delicate glass noodles with tender chicken, vegetables, and a savory sauce. It’s light yet packed with umami, making it a perfect meal for any day of the week.

Why You’ll Love This Recipe

This dish is quick to prepare and delivers restaurant-quality flavor at home. The glass noodles absorb the rich sauce beautifully, giving every bite a delicious depth. It’s also versatile, allowing you to adjust the protein and vegetables based on what you have on hand. The balance of savory, slightly sweet, and aromatic ingredients makes it a crowd-pleaser. Plus, it’s naturally light, making it ideal if you want something satisfying without feeling heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

200 g dried glass noodles (mung bean vermicelli)
2 tablespoons vegetable oil
3 garlic cloves, finely minced
1 small onion, thinly sliced
150 g chicken breast, thinly sliced
2 eggs, lightly beaten
1 cup cabbage, shredded
1 medium carrot, julienned
3 green onions, cut into 4 cm pieces
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
2 teaspoons sugar
1 teaspoon dark soy sauce
2 tablespoons water
1/4 teaspoon white pepper

Directions

Start by soaking the dried glass noodles in room temperature water for about 10 minutes until softened. Drain well and set aside.

Heat one tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the minced garlic and sliced onion, stirring quickly until fragrant.

Add the sliced chicken to the pan and cook for 3 to 4 minutes until it is fully cooked and lightly golden.

Push the chicken mixture to one side of the pan and add the remaining tablespoon of oil. Pour in the beaten eggs and scramble them gently until just set.

Add the cabbage, carrot, and green onions to the pan. Stir everything together and cook for 2 minutes until the vegetables are slightly softened but still crisp.

Add the drained glass noodles to the wok. Pour in the soy sauce, oyster sauce, fish sauce, sugar, dark soy sauce, and water.

Using tongs, gently toss and mix the noodles with the other ingredients. Continue cooking for 3 to 5 minutes, allowing the noodles to absorb the sauce and soften further.

Sprinkle in the white pepper and give everything a final toss. Taste and adjust seasoning if needed.

Serve hot straight from the pan.

Servings and timing

This recipe serves 3 to 4 people as a main dish.

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

You can easily customize this dish to suit your preferences. Substitute chicken with shrimp, thinly sliced beef, or tofu for a vegetarian version. Add mushrooms, bell peppers, or baby corn for more texture and flavor. If you prefer a spicier dish, include sliced chili or a dash of chili paste. For a richer taste, a drizzle of sesame oil at the end adds a nutty aroma.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the noodles in a pan over medium heat with a splash of water to loosen them. Stir gently until heated through. Avoid overheating, as the noodles can become too soft. You can also reheat in the microwave in short intervals, stirring in between.

FAQs

Can I use other types of noodles instead of glass noodles?

Yes, but the texture will be different. Rice noodles or egg noodles can work, though glass noodles have a unique chewy consistency.

How do I prevent the noodles from sticking together?

Make sure to soak and drain them properly, and toss them frequently while cooking to keep them separated.

Can I make this dish vegetarian?

Yes, replace the chicken with tofu and use a vegetarian oyster sauce alternative.

What does Pad Woon Sen taste like?

It has a savory, slightly sweet flavor with a mild garlic aroma and a balanced umami profile.

Can I prepare the ingredients ahead of time?

Yes, you can slice the vegetables and protein in advance to make cooking faster.

Why are my noodles too soft?

They may have been over-soaked or overcooked. Reduce soaking time and cook just until tender.

Is this dish spicy?

No, it is not traditionally spicy, but you can add chili if you prefer heat.

Can I freeze Pad Woon Sen?

Freezing is not recommended, as the noodles can lose their texture when thawed.

What protein works best for this recipe?

Chicken is common, but shrimp and beef are also excellent options.

Can I add more sauce?

Yes, but add gradually to avoid making the noodles too salty or soggy.

Conclusion

Thai Glass Noodles (Pad Woon Sen) is a simple yet incredibly flavorful dish that you can prepare in under 30 minutes. Its versatility, balanced taste, and satisfying texture make it a great addition to your home cooking rotation. Whether you stick to the classic version or experiment with your own variations, this dish is sure to impress every time.

Thai Glass Noodles (Pad Woon Sen)