Chicken Pad Woon Sen Noodles (Thai Glass Noodles Stir Fry) is a Thai dish where glass noodles are stir-fried with veggies and chicken in a savory and sweet sauce. Make this dish at home in under 30 minutes using my easy recipe.
Here are a few more noodles recipes that you may like – Cheese Ramen Noodles, Cantonese Pan Fried Noodles, Pad Thai Noodles, Drunken Noodles, Kimchi Noodles, and Chilli Garlic Noodles.
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What Is Pad Woon Sen (Thai Glass Noodles Stir Fry)
Pad Woon Sen, also known as stir-fried glass noodles, is a classic Thai noodle dish made with springy and chewy glass noodles, crunchy vegetables, protein of choice, and a mix of sweet and savory sauces.
It is a comfort food served at most Thai restaurants and takeaway joints.
These noodles can be made vegetarian by skipping adding any meat or with a variety of meat like chicken, beef, pork, shrimp, etc.
About Chicken Pad Woon Sen Noodles
Chicken Pad Woon Sen Noodles is a version of Thai glass noodles stir fry dish with added boneless chicken pieces.
This homemade version tastes exactly like your favorite Thai takeout and comes together in 30 minutes using simple ingredients.
Serve it on its own for a comforting weeknight dinner, or make it for weekend brunch along with other favorite Thai dishes.
This recipe can be easily doubled or tripled.
Ingredients
All the ingredients to make this dish are available in any large grocery store or local Asian grocery store.
Glass Noodles – Also known as cellophane noodles, fensi, or bean thread noodles, these are made using mung beans. You can easily find them in the Asian section of any grocery store.
These gluten-free noodles magically turn clear like glass once cooked.
For The Sauce – You will need dark soy sauce, oyster sauce, fish sauce, sugar, and water to make the savory sauce.
I prefer low-sodium soy sauce, but you can also use regular soy sauce.
The oyster sauce adds a rich and savory flavor to the dish.
Fish sauce adds a salty umami flavor, taking the dish to another level.
Veggies – I add carrot, cabbage, and scallions in this recipe, but feel free to add more veggies of your choice, such as mushrooms, baby corn, bean sprouts, nappa cabbage, green beans, red and yellow bell peppers, broccoli, snow peas, spinach, etc.
Protein – I added boneless skinless chicken and eggs to this recipe. You can substitute the chicken with beef, shrimp, or pork. Keep in consideration that the cooking time will be different for different meat.
Others – You will also need vegetable oil, cornstarch, garlic, onion, ground black pepper, and green onions.
For Garnish – Garnish these Thai glass noodles with chopped scallions, cilantro, or some fresh Thai red chilies.
To make the noodles spicier, add some chili oil, red pepper flakes, or hot sauce to the recipe.
To. make them tangier, add a little rice vinegar or apple cider vinegar.
How To Make Chicken Pad Woon Sen Noodles
Prepare The Glass Noodles
Break 6 oz (170 g) dry glass noodles into half and soak them in room temperature water for 6-8 minutes or follow the package instructions to cook them.
Drain the water and toss the noodles with 1 tablespoon oil to prevent them from sticking to each other. Set them aside.
Make The Pad Woon Sen Sauce
While the noodles are soaking, mix
- 2 tablespoon dark soy sauce
- 3 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoon granulated sugar
- ¼ cup of water
in a medium mixing bowl and set the sauce aside.
Stir Fry The Chicken
Rinse 1 pound (500 g) of skinless, boneless chicken breasts and pat it dry using paper towels.
Slice it into thin strips.
Add chicken strips to a mixing bowl along with 2 tablespoon cornstarch and toss well.
Heat 1 tablespoon vegetable oil in a non-stick skillet or a wok over medium-high heat.
Once the oil is hot and shimmery, add chicken pieces and sauté until cooked (5-6 minutes).
Transfer the cooked chicken to a plate and keep it aside.
Stir Fry The Veggies
Add 2 tablespoon vegetable oil to the wok.
Add 2 tablespoon minced garlic and sauté for 10-12 seconds.
Now add
- ½ cup thinly sliced onions
- ½ cup thinly sliced carrots
- 2 cups finely shredded cabbage
- ½ teaspoon ground pepper
to the wok and stir-fry for a minute.
Cook The Eggs
Move the vegetables to one side of the pan, and add 2 beaten eggs to the space in the wok.
Scramble the eggs until the eggs are cooked through.
Mix the scrambled eggs with the veggies.
Stir Fry Everything Together
Add chicken back to the wok, and then add prepared noodles and sauce.
Toss well to coat the noodles with the sauce.
Taste and add more soy sauce and salt if necessary.
Sprinkle 2 stalks of scallions (cut into 1-inch pieces) and mix gently. Serve hot.
Note – If your noodles are a little dry, add some water, one tablespoon at a time, and toss.
Frequently Asked Questions
Pad thai is a stir-fried rice noodle dish that is popular in Thailand. It is made with rice noodles, eggs, vegetables, and various sauces and seasonings. Pad woon sen is a slightly less popular Thai dish. It is made with bean thread noodles, eggs, vegetables, meat, and various sauces and seasonings.
Pad See Ew is a Thai dish made using Sen Yai noodles which are wide, flat rice noodles. They are stir-fried with soy sauce, garlic, vegetables, and your protein of choice. Pad woon sen is made using clear bean thread noodles with a chewy texture. They are stir-fried with soy sauce, garlic, vegetables, and your protein of choice.
To make these noodles gluten-free, replace dark soy sauce with tamari or coconut amnios and skip adding fish sauce.
To make a healthy version of the noodles, replace glass noodles with zucchini noodles (zoodles), sugar with honey, and vegetable oil with avocado oil or extra virgin olive oil.
Storage Suggestions
Thai Glass Noodles Stir Fry tastes the best when served right out of the wok. Leftover pad woon sen can be stored in the refrigerator in an airtight container for 2-3 days.
Once reheated, the glass noodles will become soft and chewy again.
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Recipe Card
Chicken Pad Woon Sen Noodles Recipe (Thai Glass Noodles Stir Fry)
Ingredients
For The Noodles
- 6 ounce dry glass noodles (170 g)
- 1 tablespoon vegetable oil
For The Pad Woon Sen Sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoons granulated sugar
- ¼ cup water
To Stir Fry The Chicken
- 1 pound boneless skinless chicken breasts (sliced into thin strips)
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
To Stir Fry The Veggies
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- ½ thinly sliced onions
- ½ cup thinly sliced carrots
- 2 cups finely shredded cabbage
- ½ teaspoon ground black pepper
- 2 large eggs (whisked)
- 2 stalks scallions (cut into 1 inch pieces)
Instructions
Prepare The Glass Noodles
- Break noodles into half and soak them in room temperature water for 6-8 minutes or follow the package instructions.
- Drain the water and toss the noodles with 1 tablespoon oil to prevent them from sticking to each other. Set them aside.
Make The Pad Woon Sen Sauce
- While the noodles are soaking, mix together soy sauce, oyster sauce, fish sauce, sugar, and water in a medium mixing bowl and set the sauce aside.
Stir Fry The Chicken
- Rinse chicken breasts and pat them dry using paper towels.
- Slice them into thin strips.
- Add chicken strips to a mixing bowl along with cornstarch and toss well.
- Heat vegetable oil in a non-stick skillet or a wok over medium-high heat.
- Once the oil is hot and shimmery, add chicken pieces and sauté until cooked through (5-6 minutes).
- Transfer the cooked chicken to a plate and keep it aside.
Stir Fry The Veggies
- Add vegetable oil to the wok.
- Add garlic and sauté for 10-12 seconds.
- Now add onions, carrots, cabbage, and pepper to the wok and stir-fry for a minute.
Cook The Eggs
- Move the vegetables to one side of the pan, and add beaten eggs to the empty space in the wok.
- Scramble the eggs until the eggs are cooked through.
- Mix the scrambled eggs with the veggies.
Stir Fry Everything Together
- Add chicken back to the wok, and then add prepared noodles and sauce.
- Toss well to coat the noodles with the sauce.
- Taste and add more soy sauce and salt if necessary.
- Sprinkle scallions and mix gently. Serve hot.
- Note – If your noodles are a little dry, you can also add some water, one tablespoon at a time, and toss.
Did you make this recipe? Let me know!