Pad Woon Sen (Thai Glass Noodle Stir Fry)
Pad Woon Sen is a Thai glass noodle stir fry with chicken, vegetables + tasty sauce. Learn how to make it with this easy authentic recipe!
Servings: 4
Ingredients
- ¼ cup + 2 tbsp oyster sauce
- ¼ + 2 tbsp cup soy sauce
- ¾ cup water
- 300 g bean thread noodles
- 4 tbsp vegetable oil
- 1 lb chicken breasts
- 4 tbsp cornstarch
- 1 tsp salt
- 2 large eggs
- ¼ tsp salt
- 1 onion sliced
- 1 tbsp minced garlic
- 1 cup sliced carrot
- 2 cups shredded cabbage
- 1 thinly sliced red pepper
- 2 green onions thinly sliced
Instructions
Make the Sauce
- Prepare the sauce mixture by mixing together oyster sauce, soy sauce, and water. Set aside.
Soak the Noodles
- Soak bean thread noodles in cold water for 10 minutes to soften. Drain and set aside.
Cook the Chicken
- Cut chicken into small strips, and coat with cornstarch and salt.
- Heat oil in a wok or large skillet over high heat. Add coated chicken and cook until browned on all sides. Remove from the wok and set aside.
Cook the Eggs
- Beat eggs with 1/4 tsp salt and cook in a wok to make scrambled eggs. Remove from the wok and set aside.
Cook the Vegetables
- In the same wok, add more oil and stir fry onion, carrot, cabbage, and red pepper until slightly softened but still crisp-tender, about 5 minutes. Add garlic and cook a minute more until fragrant.
Mix Everything Together
- Add the cooked chicken back into the wok with the vegetables and pour in the prepared sauce mixture. Cook until chicken is cooked through to 165ºF internal temperature.
- Add drained bean thread noodles and eggs to the wok and toss to combine with the sauce and vegetable mixture.
- Continue cooking 1-2 minutes until the noodles have absorbed most of the sauce and are heated through.
- Transfer to a serving dish and top with green onions.
Video
Notes
Substitute Bean Thread Noodles: Bean thread noodles are also known as glass noodles or cellophane noodles. They are made from mung bean starch. You could swap in Japchae, which are similar but use sweet potato starch, or swap in rice vermicelli. Make the recipe the same way whichever noodle you choose.
PRO TIP: Soak the noodles in cool water. Don’t bother boiling them separately! Soaking them briefly in room temperature water allows them to soften just slightly. This will make the noodles pliable and ready to soak up all the delicious flavors of the dish, without over-cooking them so that don’t stick together or break into tiny pieces when tossing.
Nutrition
Calories: 637kcal | Carbohydrates: 86g | Protein: 29g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 154mg | Sodium: 1335mg | Potassium: 790mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6767IU | Vitamin C: 60mg | Calcium: 85mg | Iron: 3mg