Pad woon sen or glass noodle stir fry is a staple dish in most Thai homes, mine included. Chewy glass noodles are stir fried with vegetables, eggs and any meat of your choice. It's a great dish if you're inexperienced with stir frying noodles as glass noodles are quick and easy to work with. It's so satisfyingly delicious, and very popular with kids!
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Glass Noodle Stir-Fry ผัดวุ้นเส้น (pad woon sen)
- Yield: 2 servings
Ingredients
- 40g glass noodles, dry
- 170g chicken or other protein, marinate in 1 teaspoon soy sauce or fish sauce while you prep other ingredients
- 1 Tbsp oyster sauce
- ½ Tbsp soy sauce
- ½ Tbsp Golden Mountain Sauce or Maggi (what is this sauce?)
- 2-3 cloves garlic, chopped
- ¼ small onion, julienned
- 2 eggs
- 1 cup cabbage, bite-sized
- ⅓ cup carrots, halved lengthwise, then thinly sliced
- 1.5 tsp sugar
- ¼ tsp ground white pepper
- 1 tomatoes, wedges, seeds removed
- 1-2 green onions, green part only, ½-inch pieces on a bias
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Instructions
- Soak glass noodles in room temperature water for 10 minutes until soft and pliable. Drain, then cut the noodles a few times with scissors to shorten them.
- Mix together oyster sauce, soy sauce and Golden Mountain Sauce in a small bowl.
- Heat oil in a wok or a large saute pan, when hot, add garlic and onions and cook until garlic starts to turn golden.
- Add chicken and cook just until the pieces are well separated. Push everything in the pan to one side, add a little more oil in the empty space, and add eggs. Let the eggs set about half way, then scramble and mix with the chicken.
- When eggs are done, add cabbage, carrots, and half a tablespoon of the sauce mixture; toss quickly just to mix.
- Add noodles, rest of the sauce, sugar, and white pepper. Cook, stirring constantly, until the noodles are done and have absorbed all the sauce.
- Add tomatoes and green onions, toss just to heat through for 10-15 seconds.
- Remove from heat and serve.
Sejal says
Really delicious! The sauce was perfect.
Amy says
I like mine spicy, what do you recommend I add?
Margareth says
The recipe is good, but I feel like there is a missing ingredient compared to the restaurant's dish. Some say the brand of fish sauce, soy sauce and/or oyster sauce makes a difference in flavor. Also, I've seen other recipes use a little palm sugar. Seeking the secret ingredient.
Pailin Chongchitnant says
I would say it's MSG.
Margaret says
Is the 40 grams of glass noodles correct? 40 grams doesn't seem like enough. That is equivalent to about a handful of noodles.
Mike says
Great recipe! The family loved it.
Thanks once again!
Rita says
40 grams its huge, I am wondering if that is too much a long with 170 g of chicken for two servings where do u get a handful. I am using a scale.
Rita says
I will make it as the recipe states, I will let u folks know how it comes out, too much or just right. Darn, I read the scale wrong, I am soaking 400 grams of noodles
Christie says
Just made this and it tastes delicious!
Veronica says
Pad woon sen is my husband's favorite dish, and this recipe was perfect! He said it tasted just like the version at his favorite Thai restaurant. I'm so glad to be able to make this at home now. 🙂
Tina says
Great recipe, easy to follow, tastes just like the restaurants.
Mimi says
Pad Woon Sen is my favorite dish but resturants don't always have it or make it right. This recipe is perfect! It's exactly how I like it and easy to make. I'll be making some for my parents tonight.
Allison says
This is a great recipe, I’ve made it several times.
Did you ever find out the brand of the wok?
Rich says
I have been trying to make this so that it tastes right for years--even got a recipe and a lesson from a Thai friend years ago that was pretty good, but still not right. This is it! Once again the recipe on your site nails it. Thank you!!