Name: Pad Woon Sen (Thai Glass Noodle Stir Fry)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound chicken thighs (cut into bite-size pieces); 1 tablespoon reduced sodium soy sauce; 1 teaspoon toasted sesame oil; 1 teaspoon cornstarch; 1/2 teaspoon pepper; 1 tablespoon peanut or vegetable oil (for cooking); 6 ounces dried glass noodles ((mung bean, cellophane, or bean thread noodles)); 1/2 medium onion (thinly sliced); 2 carrots (sliced); 2 cups sliced cabbage; 2 medium tomatoes (seeded and sliced into strips); 1 red bell pepper sliced; 6 garlic cloves (minced); 1 tablespoon minced ginger; 2 eggs (whisked); 3 tablespoons oyster sauce; 3 tablespoons reduced sodium soy sauce; 2 tablespoons dark brown sugar ((or light brown sugar)); 1 tablespoon fish sauce; 1 tablespoon rice vinegar; 2 tablespoons water; 1 teaspoon molasses; 1 teaspoon dried basil; 1/2 teaspoon ground coriander; 1/2 teaspoon ground white pepper ((or black pepper)); 1/2-1 teaspoon crushed red pepper flakes; Chopped green onions and sliced chilies or chili sauce (for serving)

If you’re looking for a vibrant and flavorful dish that encapsulates the essence of Thai cuisine, then Pad Woon Sen (Thai Glass Noodle Stir Fry) should be at the top of your list. This delightful stir-fry combines tender chicken, crunchy vegetables, and silky glass noodles, all coated in a savory sauce that dances on your taste buds. Easy to prepare and perfect for any weeknight dinner, Pad Woon Sen is sure to become a favorite in your household.

Top Reasons to Make Pad Woon Sen (Thai Glass Noodle Stir Fry)

Quick & Easy: This dish comes together in under 30 minutes, making it a perfect choice for busy weeknights.
Flavorful: The combination of sauces and spices creates a rich, savory flavor that is utterly satisfying.
Customizable: You can easily swap in your favorite vegetables or proteins, tailoring the dish to your tastes.
Healthy: Packed with vegetables and lean protein, this stir-fry offers a nutritious meal option.

The Essentials

To make Pad Woon Sen, gather the following ingredients:

1 pound chicken thighs, cut into bite-size pieces
1 tablespoon reduced sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
1/2 teaspoon pepper
1 tablespoon peanut or vegetable oil for cooking
6 ounces dried glass noodles (mung bean, cellophane, or bean thread noodles)
1/2 medium onion, thinly sliced
2 carrots, sliced
2 cups sliced cabbage
2 medium tomatoes, seeded and sliced into strips
1 red bell pepper, sliced
6 garlic cloves, minced
1 tablespoon minced ginger
2 eggs, whisked
3 tablespoons oyster sauce
3 tablespoons reduced sodium soy sauce
2 tablespoons dark brown sugar (or light brown sugar)
1 tablespoon fish sauce
1 tablespoon rice vinegar
2 tablespoons water
1 teaspoon molasses
1 teaspoon dried basil
1/2 teaspoon ground coriander
1/2 teaspoon ground white pepper (or black pepper)
1/2-1 teaspoon crushed red pepper flakes
Chopped green onions and sliced chilies or chili sauce for serving

Tools & Equipment Needed

Large Skillet or Wok: Essential for stir-frying all the ingredients evenly.
Spatula: For tossing the ingredients without damaging them.
Measuring Cups and Spoons: To ensure accurate ingredient quantities.
Cutting Board and Knife: For chopping your vegetables and protein.
Mixing Bowl: To combine the chicken with marinade and cornstarch.

How to Prepare Pad Woon Sen (Thai Glass Noodle Stir Fry)

Step 1: Prepare the Glass Noodles

Start by soaking the dried glass noodles in hot water for about 20-30 minutes, or until they are soft. Drain and set aside.

Step 2: Marinate the Chicken

In a mixing bowl, combine the chicken thighs, reduced sodium soy sauce, toasted sesame oil, cornstarch, and pepper. Mix well to coat the chicken evenly, then let it marinate while you prepare the vegetables.

Step 3: Cook the Chicken

Heat 1 tablespoon of peanut or vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes until cooked through and lightly browned. Remove the chicken from the skillet and set it aside.

Step 4: Stir-Fry the Vegetables

In the same skillet, add another tablespoon of oil if necessary. Add the onion, carrots, cabbage, tomatoes, and red bell pepper. Stir-fry for about 4-5 minutes until the vegetables are tender but still crisp. Add the minced garlic and ginger, cooking for an additional minute until fragrant.

Step 5: Combine Everything

Push the vegetables to one side of the skillet, and pour the whisked eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables. Add the cooked chicken back into the skillet along with the soaked glass noodles.

Step 6: Add the Sauce

In a small bowl, whisk together the oyster sauce, reduced sodium soy sauce, dark brown sugar, fish sauce, rice vinegar, water, molasses, dried basil, ground coriander, ground white pepper, and crushed red pepper flakes. Pour the sauce over the chicken, vegetables, and noodles. Toss everything together to ensure even coating.

Step 7: Serve

Cook for an additional 2-3 minutes until everything is heated through. Serve hot, garnished with chopped green onions and sliced chilies or chili sauce for an extra kick.

How to Make It Lighter

Use Leaner Cuts: Opt for skinless chicken breast instead of thighs to reduce fat content.
Reduce Oil: Use less oil for cooking or substitute with a non-stick cooking spray.
Increase Vegetables: Add more vegetables to bulk up the dish without adding many calories.
Limit Sugar: Reduce the amount of brown sugar or use a sugar substitute to cut down on sweetness.

Troubleshooting Tips

If your noodles are too sticky, rinse them with cold water after soaking to separate them.
For a less salty dish, adjust the amount of soy sauce and oyster sauce used.
If the stir-fry seems dry, add a little more water or broth to help loosen it up.
Ensure your skillet is hot enough before adding ingredients to achieve a good sear and prevent steaming.

Storage Pro Tips

Pad Woon Sen can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over medium heat, adding a splash of water or broth if needed to prevent it from drying out.

Freezing: You can freeze leftovers for up to 1 month. Thaw in the refrigerator overnight before reheating.
Separation: Some ingredients may separate during storage; just give it a good stir before serving again.

Desserts to Finish

In Closing

Whether you’re whipping it up for a family dinner or entertaining friends, Pad Woon Sen (Thai Glass Noodle Stir Fry) delivers a delightful fusion of flavors and textures. With its colorful vegetables, tender chicken, and savory sauce, this dish is not only a feast for the eyes but also a treat for the palate. In just a few simple steps, you can bring the taste of Thailand right to your kitchen. Give it a try, and watch as it becomes a beloved staple in your meal rotation!