Pad Woon Sen is a classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness and Thai bird chili for a spicy kick.
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Pad Woon Sen is one of my very favorite Thai dishes. It may not be as popular as Pad Thai but is sure to satisfy your taste buds. Silky glass noodles (woon sen) are stir-fried in a savory sauce. This dish is loaded with veggies and protein, making it a very satisfying meal.
What Noodles to Use for Pad Woon Sen
Bean thread noodles (also known as “glass noodles” or “cellophane noodles”) are easily mistaken for rice vermicelli when uncooked because they look very similar. A lot of Asian supermarkets keep both types of noodles on the same shelf, so read the packaging to ensure you’re buying the right kind.
Once they are cooked, you’ll be able to see that the rice vermicelli is white and opaque, while glass noodles are more transparent.
You’ll also notice a difference in textures between those two types of noodles. Glass noodles are slightly smoother and more starchy than rice vermicelli. It is very similar to the sweet potato starch noodles used in Japchae, only thinner.
How to Make Pad Woon Sen
Soak 160g of (dry) glass noodles in room temperature water for about 10 minutes before preparing the rest of the ingredients.
Keep them soaking in the water until just before you start cooking. Drain the noodles using a colander or strainer just before you fire up the wok.
Next, prepare the sauce by combining 2 tablespoons of water, 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 teaspoon fish sauce, 1 teaspoon of sugar, and a dash of ground white pepper.
Stir well to combine the sauce ingredients.
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Lightly beat 2 eggs.
Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Pour the beaten eggs into the wok, and let it sit for about 30 seconds untouched.
Then, scramble the eggs using your wok spatula. I prefer larger pieces of scrambled eggs, but you may certainly keep breaking it up into smaller pieces if you prefer. Remove the scrambled eggs from the wok and set them aside.
Add a splash of cooking oil to the wok if it is too dry, then stir-fry 3/4 cup of chicken thigh (cut into small pieces). When the chicken is almost cooked all the way through, add 1 teaspoon of soy sauce just to give it some additional flavor and color.
Add 1 small onion (sliced), and 3 cloves of garlic (minced) to the wok. Continue to stir-fry until the onions are slightly translucent and the chicken has cooked all the way through.
Push the chicken, onions and garlic to the side of the wok to make way for 1 cup of julienned carrots and 1 cup of shredded cabbage. (Tip: use coleslaw mix to save time here!)
Add 1 tomato (cut into small wedges) to the mix.
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Toss the glass noodles into the wok, right on top of the chicken and veggies.
Pour the sauce over the glass noodles, then give everything a good stir until all of the noodles are evenly coated with the sauce.
Return the scrambled eggs to the wok, then add 2 cups of fresh bean sprouts.
Add 2 stalks of scallions, cut into 1-inch pieces.
Stir to combine all ingredients.
Transfer the noodles to a large serving bowl or dish. Garnish with fresh cilantro and sliced Thai bird chili if desired.
Enjoy!
