The ultimate noodle stir fry! Glass noodles, fresh veggies, and your favourite proteins – Pad Woon Sen, or Thai Glass Noodle Stir Fry is easy, versatile, and a weeknight winner.
Pad Woon Sen is one of those Thai dishes that quietly deserves way more hype.
It’s a glass noodle stir-fry tossed in a savoury, slightly sweet umami sauce with vegetables, chicken, and egg. Think of it as Pad Thai’s more low-key cousin: just as comforting, just as addictive, but a little lighter and more flexible with whatever you’ve got in your fridge. To be honest, I prefer Pad Woon Sen any time!
This is one of my weeknight favourites. It’s quick (under 30 minutes!), easy to make, and super versatile. You can bulk it up with any veggies and proteins you have on hand, which makes it perfect for clearing out the fridge without overthinking dinner.
The best part? It comes together in minutes, all in one pan, and somehow tastes like something you’d order at a Thai restaurant.
NOTE:
P.S. This recipe made it into my 30-minute meal cookbook, Effortless Asian Cooking! See more details here
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Why you will LOVE this Pad Woon Sen recipe?
What is Pad Woon Sen?
Pad Woon Sen is a classic Thai stir-fried glass noodle dish made with simple pantry ingredients, aromatics, and a savoury sauce that coats every strand of noodle.
In Thai:
- “pad” means stir-fried
- “woon sen” refers to glass noodles (also known as bean thread noodles or cellophane noodles).
So literally, it translates to “stir-fried glass noodles.”
It’s made with:
- Glass noodles
- A savoury fish sauce-based seasoning sauce
- Eggs for richness
- Chicken (or any protein you like)
- Crunchy vegetables
- Garlic and chilli for aroma
The noodles soak up all the sauce beautifully, turning glossy, savoury, and slightly chewy in the best way possible.
It’s simple, but incredibly satisfying.
Key Ingredients (and why they matter)
Glass noodles (woon sen)
These are the heart of the dish! Dry glass noodles are white and opaque, but once soaked, they turn translucent and soft with a slightly chewy bite.
They’re sometimes labelled as:
- Bean thread noodles
- Cellophane noodles
- Tang hoon
They absorb flavour incredibly well, which is why this dish works so nicely.
They are not to be confused with rice vermicelli, however you can also substitute with it in a pinch, though the texture will be slightly different.
Glass Noodles tend to come in a bunch, with each clump being about 20g. This amount can vary brand to brand. This recipe uses 40g of glass noodles, which is good for about 2 servings.
To prepare glass noodles for cooking, you will need to soak it in water for about 10 minutes, or until it turns clear and malleable. If the packaging comes with instructions, follow it instead for best results. You can use warm water to speed up the softening process, but I don’t find it necessary – glass noodles will soften easy enough!
Protein
Chicken is the most common choice and works beautifully here because it cooks quickly and stays tender.
But honestly, this dish is super flexible:
- Chicken
- Beef
- Prawns / seafood
- Tofu for a vegetarian version
Tip
If you have time, lightly marinate the chicken with a dash of fish sauce and white pepper beforehand. It makes a noticeable difference in flavour depth. Whenever I meal prep in the week, I marinade my chicken slices with fish sauce and pepper – these go in pretty much any stir fry involving chicken!
Vegetables
This is where you can really clean out your fridge.
Classic choices include:
- Carrots for sweetness and crunch
- Cabbage for bulk and texture
- Spring onions for freshness
You can also use:
- Mushrooms
- Bok choy
- Bell peppers
- Bean sprouts
The general rule: add firmer vegetables first, then softer leafy ones.
MEAL PREP TIP
I meal prep veggies once a week, and I just use whatever I’ve meal prepped in the fridge.
The seasoning sauce
This is what pulls everything together.
It’s a simple mix of:
- Fish sauce for salty umami depth
- Oyster sauce for richness
- Dark soy sauce for colour and slight sweetness (I almost always use sweet soy sauce or kicap manis instead)
- White pepper for warmth
- Optional seasoning sauce (Golden Mountain or Maggi) for extra savoury depth
- Water to loosen everything so the noodles can absorb it properly
TIP: The key is mixing it before cooking — once everything hits the pan, things move fast.
Key steps to making Pad Woon Sen
1. Soften the noodles
- Soak glass noodles until they become soft, flexible, and slightly chewy.
- Drain well so they don’t water down the stir-fry.
2. Mix the sauce
- Combine all seasoning ingredients in a bowl before you start cooking.
- This keeps everything smooth and efficient once you start stir-frying.
3. Build flavour in the wok
- Start with garlic and chilli, then cook the chicken (or your protein of choice) until just done.
- This creates the flavour base for the entire dish.
4. Add vegetables
- Stir-fry briefly so they stay slightly crunchy and don’t lose their freshness.
5. Bring in the noodles + sauce
- Add noodles and pour over the sauce.
- Toss continuously so the noodles soak everything up and turn glossy and flavourful.
6. Finish with egg
- Push everything aside.
- Scramble the egg in the same pan, until almost cooked all the way through.
- Then mix it through.
- Scrambling the eggs to almost cook with prevent the dish from turning into a ‘creamy’ noodle dish.
How to serve
Pad Woon Sen is best served immediately while the noodles are still soft and glossy.
Finish with:
- Fresh lime wedges for brightness
- Chilli flakes for heat
- Crushed peanuts for nutty crunch
That squeeze of lime right at the end especially completely lifts the dish.
Tips & tricks
Storage & reheating
Storage
- Store leftovers in an airtight container in the fridge for up to 2 days.
- The noodles will firm up slightly as they cool, which is normal.
Reheating
- Reheat in a pan or wok with a small splash of water to loosen the noodles.
- Stir-fry over medium heat until warmed through.
- Microwave works too, but the texture is better when reheated on the stove.
More Recipes Like This
Pad Woon Sen (Thai Glass Noodle Stir-Fry)
2
servings10
minutes10
minutesThe ultimate stir-fry delight! Glass noodles, fresh veggies, and your favourite proteins – Pad Woon Sen, or Thai Glass Noodle Stir Fry is easy, versatile, and bursting with Thai flavours.
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Ingredients
- Pad Woon Sen
40 g dry glass noodles
100 g chicken, sliced
1 tbsp cooking oil
1 clove garlic, minced
1 –2 chillies (optional), sliced
20 g carrot, sliced
20 g cabbage, sliced
2 –3 stalks spring onions
2 eggs
- Pad Woon Sen Seasoning Sauce
1 tsp fish sauce, or to taste
1 tbsp oyster sauce
1 tsp dark soy sauce
½ tsp white pepper
½ tsp Golden Mountain sauce or Maggi seasoning sauce (optional)
2 -3tbsp water
- To Serve
Lime wedges
Chilli flakes
Crushed peanuts
Directions
- Soak the glass noodles in room-temperature water for about 10 minutes, or until softened and flexible but still slightly chewy. Drain well. If your packet instructions differ, follow those instead.
- While the noodles are soaking, combine all seasoning sauce ingredients in a small bowl. Stir well until fully mixed and set aside.
- Heat cooking oil in a pan or wok over medium-high heat. Add minced garlic and chillies (if using) and stir-fry until fragrant.
- Add the sliced chicken and cook, stirring frequently, until the chicken is mostly cooked through.
- Add carrot, cabbage, and spring onions. Stir-fry for 1–2 minutes until the vegetables are slightly softened but still have a bit of crunch.
- Add the drained glass noodles and pour in the seasoning sauce. Toss continuously to combine, making sure the noodles are evenly coated. The noodles will gradually absorb the sauce and darken in colour.
- Push everything to one side of the pan. Crack in the eggs on the empty side and scramble gently until about 80% cooked, then mix through the noodles.
- Continue tossing everything together for another 30–60 seconds until the eggs are fully cooked and everything is well combined.
- Taste and adjust seasoning if needed. Remove from heat.
- Serve immediately with lime wedges, chilli flakes, and crushed peanuts. Enjoy!
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The recipe mentions chillies but doesn’t say what kind. How can I get this to have a medium heat level?
Chillies are optional. For medium heat, I recommend Spur chillies or similar. Jalapenos and serrano will work as well.
For mild heat , use capsicums; for intense heat, use bird’s eye chillies!