Chicken Pad Woon Sen Noodles (Thai Glass Noodles Stir Fry)
on Sep 20, 2022, Updated Oct 31, 2023
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 noodle recipes that you may like: Cheese Ramen Noodles, Cantonese Pan Fried Noodles, Vegan Pad Thai Noodles, Thai Chicken Drunken Noodles, and Kimchi Noodles.
Table of Contents
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 with other favorite Thai dishes.
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 or on online portals like Amazon.
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 mix.
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 added carrots, green cabbage, and scallions to this recipe, but feel free to add more veggies of your choice.
Mushrooms, baby corn, bean sprouts, napa cabbage, green beans, red and yellow bell peppers, broccoli, snow peas, spinach, and other vegetables work well.
Protein – I added boneless, skinless chicken and eggs to this recipe. You can substitute the chicken with beef, shrimp, or pork. Keep in mind that the cooking time will be different for different meats.
Others – You will also need oil, cornstarch, garlic, onion, ground black pepper, and green onions.
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 12-15 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. Set them aside.
Make The Pad Woon Sen Sauce
While the noodles are soaking, mix the following ingredients in a medium mixing bowl and set the sauce aside.
- 2 tablespoon dark soy sauce
- 3 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoon granulated white sugar
- ¼ cup of water
Stir Fry The Chicken
Rinse 1 pound (500 g) of skinless, boneless chicken breasts and pat them dry using paper towels.
Slice them into thin strips.
Add chicken strips to a mixing bowl along with 2 tablespoon cornstarch and toss well.
Heat 2 tablespoon 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 oil to the same wok and heat over medium-high heat.
Add 2 tablespoon minced garlic and sauté for 10-12 seconds.
Now add the following veggies to the wok and stir-fry for a minute.
- ½ cup thinly sliced onions
- ½ cup thinly sliced carrots
- 2 cups finely shredded green cabbage
- ½ teaspoon ground pepper
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 required.
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
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 vermicelli noodles with zucchini noodles (zoodles), sugar with honey, and vegetable oil with avocado or extra virgin olive oil.
Yes, you can. Replace chicken and eggs with tofu or tempeh. Use vegan oyster sauce instead of regular oyster sauce, and skip adding fish sauce to the recipe.
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Chicken Pad Woon Sen Noodles Recipe (Thai Glass Noodles Stir Fry)
Ingredients
For The Noodles
- 6 ounces dry glass noodles (170 g)
- 1 tablespoon oil
For The Pad Woon Sen Sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoons granulated white sugar
- ¼ cup water
To Stir Fry The Chicken
- 1 pound boneless skinless chicken breasts (sliced into thin strips)
- 2 tablespoons cornstarch
- 2 tablespoons oil
To Stir Fry The Veggies
- 2 tablespoons oil
- 2 tablespoons minced garlic
- ½ cup thinly sliced onions
- ½ cup thinly sliced carrots
- 2 cups finely shredded green 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 12-15 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 1 tablespoon 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 2 tablespoon oil to the same wok and heat over medium-high heat.
- 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.
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