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Prep 10 minutesmins
Cook 15 minutesmins
Total 25 minutesmins
Stir-fried clear mung bean vermicelli noodles tossed with tender chicken, eggs, crisp vegetables, and a savory sauce. This Thai glass noodle stir-fry, or pad woon sen, is incredibly easy and delicious to make in under 25 minutes!
Springy, savory, and delicious, Thai glass noodles stir-fry, or pad woon sen, is an easy, well-balanced dish made with clear glass noodles, chicken, eggs, cabbage, red peppers, carrots, and a sweet and savory Thai soy-based sauce. The best part about this glass noodles recipe is that it can be ready in 25 minutes!
This quick and easy pad woon sen recipe is so easy to customize with whatever you have in the refrigerator. It is the perfect Thai recipe to throw together for dinner on your busiest weeknights.
Thai glass noodles stir-fry, also known as pad woon sen (ผัดวุ้นเส้น), is a popular Thai dish made with clear mung bean vermicelli noodles that are stir-fried with chicken, vegetables, eggs, and a sweet and savory soy-based sauce. The mung bean vermicelli noodles are springy and light, making them the perfect vehicle for soaking up all the flavors.
This glass noodle stir fry recipe is typically served for lunch or dinner. It can be easily customized with any combination of vegetables and protein, such as chicken, beef, pork, seafood, or tofu.
Ingredients
You can find all the ingredients for this Thai glass noodles stir fry or pad woon sen recipe at your local grocery store. Full measurements and links to all the ingredients I used are listed in the recipe card below.
Chicken
Chicken Thighs: cut into bite sized pieces or can be swapped for any other cut of chicken.
Fish Sauce: to marinate the chicken. It can also be swapped for soy sauce.
Black Pepper: to season the chicken.
Pad Woon Sen Sauce
Oyster Sauce: adds a layer of rich, salty, briny flavor to the glass noodles.
Soy Sauce: use Golden Mountain seasoning sauce for the most authentic Thai flavors. It is most commonly used in Thai noodle stir-frys like pad see ew or pad kee mao (drunken noodles).
Fish Sauce: adds another layer of
Thai Dark Sweet Sauce: or black soy sauce has a rich, sweet soy sauce flavor and a thick molasses-like texture. It adds color and sweetens the sauce.
Granulated Sugar: sweetens the sauce and balances the savory flavors.
Stir Fry
Glass Noodles: also known as mung bean vermicelli, bean thread noodles, cellophane noodles. Gently soak them in hot, not boiling water to prevent overcooking.
Eggs: add extra protein and flavors.
Garlic, Yellow Onion, and Green Onions: are the main aromatic fragrant ingredients.
Napa Cabbage and Shredded Carrots: add a slight crunch and natural sweetness to the Thai glass noodles stir-fry.
Red Chili Pepper: adds a mild kick of heat. Can also use a bell pepper instead.
Substitutions and Additions
Substitutions
Vermicelli noodles: an alternative to the mung bean vermicelli.
Protein: shrimp, beef, pork, or tofu.
Soy sauce alternatives: tamari or coconut aminos.
Dark soy sauce: Chinese dark soy sauce, also known as kecap manis, can serve as an alternative to Thai dark sweet soy sauce.
Palm Sugar: an alternative to granulated sugar
Additions
Vegetables: broccoli, snap peas, mushrooms, baby corn, are good additions for more vegetables.
Dipping sauce: For added flavor, drizzle some prik nam pla for a kick of heat and umami flavors.
Spice: Use fresh Thai bird’s eye chilies, sambal oelek, or sriracha for more heat.
How to Make Thai Glass Noodles Stir Fry
Here are the step-by-step instructions for how to make this Thai glass noodles or pad woon sen recipe.
Soak the glass noodles in hot but not boiling water for 10 minutes. Then strain.
In a small bowl, mix the chicken with fish sauce and black pepper. Marinate for at least 15 minutes.
In a small bowl, mix the oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar.
Heat one tablespoon of vegetable oil in a wok over medium-high heat until hot. Add the chicken and cook on a single layer for 2-3 minutes on each side, or until cooked through. Remove and set aside.
Heat one tablespoon of vegetable oil in a wok over medium heat. Add the whisked eggs and lightly scramble until done, about 30 seconds. Remove and set aside.
Heat one tablespoon of oil in a wok over medium-high heat until hot. Add the minced garlic and sliced onion and saute for 1 minute. Then add the Napa cabbage, carrots, and green onion, and toss for 1 minute.
Then combine the chicken and eggs in the wok. Lastly, add the noodles and the sauce and toss until everything is evenly coated.
Serve the mung bean vermicelli immediately and enjoy!
Expert Tips
Use hot not boiling water. Glass noodles are fragile noodles and only need hot water to slightly rehydrate them. Do not boil them. This may overcook them and make them too mushy for a stir fry.
Prepare all the ingredients before cooking. The cooking process for this Thai glass noodles stir fry will be very quick. For success, ensure that all your ingredients are measured and prepared around your cooking station before you begin.
Use a hot wok. Wait until the wok is hot before cooking. This will ensure crisp sears on the chicken and vegetables and prevent the noodles from sticking together.
Storage Instructions
You can store any leftover Thai glass noodles in an airtight container in the refrigerator for up to 3 days.
Reheat: add one tablespoon of oil in a hot wok over medium heat and toss the pad woon sen until warm. Alternatively, sprinkle a few drops of water over the mung bean noodles, cover with a wet paper towel, and microwave until warm.
Pairing Suggestions
This pad woon sen recipe is best served as a quick lunch or dinner, but you can pair it with the following pairing suggestions.
You will need to use mung bean vermicelli noodles, also known as bean thread noodles, cellophane noodles, or glass noodles. They are very thin noodles made with mung bean starch, which are gently rehydrated in hot water and become clear and springy. You can find them here online or in the noodle aisle of your local Asian grocery store.
Are glass noodles the same as rice noodles?
No. Glass noodles are made from mung bean starch, whereas rice noodles are made from rice flour. Glass noodles are clear when cooked, whereas rice noodles are opaque white.
Are glass noodles gluten-free?
Yes! Mung bean vermicelli noodles are naturally gluten-free.
What other protein can I use for this Thai glass noodles stir fry?
Stir-fried clear mung bean vermicelli noodles tossed with tender chicken, eggs, crisp vegetables, and a savory sauce. This Thai glass noodle stir-fry, or pad woon sen, is incredibly easy and delicious to make in under 25 minutes!
Soak the noodles. Soak the glass noodles in hot but not boiling water for 10 minutes, or until they are softened. Then strain.
Marinate the chicken. In a small bowl, add the chicken, fish sauce, and black pepper. Mix until fully coated and set aside for at least 15 minutes.
Mix the sauce. In a small bowl, add the oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar. Mix and set aside.
Cook the chicken. Heat one tablespoon of vegetable oil in a wok or large skillet over medium-high heat until hot. Add the chicken and cook on a single layer for 2-3 minutes on each side, until cooked through. Remove and set aside.
Cook the eggs. Heat one tablespoon of vegetable oil in the wok over medium heat. Add the whisked eggs and lightly scramble until done, about 30 seconds. Remove and set aside.
Stir-fry the aromatics and vegetables. In the same wok or large skillet, heat one tablespoon of oil over medium-high heat until hot. Add the minced garlic and sliced onion and saute for 1 minute or until fragrant. Then add the napa cabbage, carrots, and green onion and toss until softened, about 1 minute.
Add the chicken, eggs, noodles, and sauce. Add the chicken and eggs and toss until combined. Add the noodles and sauce, and toss until everything is evenly coated, about 1-2 minutes.
Serve. Serve the Thai glass noodles stir fry immediately and enjoy!
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