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Homemade Pad Woon Sen (Thai Glass Noodle Stir Fry) photo

Pad Woon Sen (Thai Glass Noodle Stir Fry)

This Pad Woon Sen is a vibrant, flavorful stir fry packed with chicken, veggies, and silky glass noodles!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Stir Fry:
  • 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

Equipment

  • Large skillet or wok
  • Spatula
  • Measuring cups and spoons
  • Cutting board and knife
  • Mixing bowl

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm in a skillet over medium heat, adding water or broth to prevent drying out.
  • You can freeze leftovers for up to 1 month; thaw in the refrigerator overnight before reheating.