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 more noodles recipes that you may like – Cantonese Pan Fried Noodles, Pad Thai Noodles, Drunken Noodles, Kimchi Noodles, and Chilli Garlic Noodles.
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About Chicken Pad Woon Sen Noodles (Thai Glass Noodles Stir Fry)
Chicken Pad Woon Sen Noodles (Thai Glass Noodles Stir Fry) is a classic Thai noodle dish prepared with glass noodles, proteins and veggies stir-fried together in a savory and slightly sweet pad woon sen sauce.
This homemade version tastes exactly like your favorite Thai takeout and comes together in just 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.
Ingredients
Glass Noodles – Also known as cellophane noodles, fensi, or bean thread noodles, 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.
I prefer to use low-sodium soy sauce, but you can use regular soy sauce as well.
Oyster sauce adds a rich and savory flavor to the dish.
Fish sauce adds a salty umami flavor which takes 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, 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 time of cooking will be different for different meat.
Others – You will also need vegetable oil, corn starch, 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.
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.
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 2 tablespoon dark soy sauce, 3 tablespoon oyster sauce, 1 tablespoon fish sauce, 2 tablespoon granulated sugar, and 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 through (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, and 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 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 2 stalks of scallions (cut into 1-inch pieces) 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.
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 a variety of sauces and seasonings. Pad woon sen is a slightly less popular Thai dish. It is made with bean thread noodles, eggs, vegetables, meat, and a variety of 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 bean thread noodles which are clear and have 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.
Storage Suggestions
Thai Glass Noodles Stir Fry tastes the best when served right out of the wok. Leftovers can be stored in an air-tight container for 2-3 days in the refrigerator.
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)
IngredientsÂ
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!