Thai Glass Noodles Stir Fry (Pad Woon Sen)

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!

Course Dinner, Lunch

Cuisine Thai

Keyword bean thread noodles, mung bean noodles, pad woon seen, Thai glass noodles, Thai glass noodles recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 555kcal

Author Megan

Equipment

Ingredients

Chicken

8 oz chicken thighs cut into bite-sized pieces
2 teaspoons fish sauce
⅛ teaspoon black pepper

Sauce

2 tablespoons oyster sauce
2 tablespoons soy sauce Golden Mountain preferred
2 tablespoons fish sauce
1 tablespoon Thai dark sweet soy sauce or kecap manis
1 tablespoon granulated sugar

Stir Fry

5 oz dried glass noodles aka mung bean noodles or bean thread noodles about 3 bunches
2 tablespoons vegetable oil
2 eggs whisked
3 garlic cloves minced
½ small yellow onion thinly sliced
2 cups napa cabbage sliced
½ cup carrot shredded
1 mild red chili pepper thinly sliced
4 stalks green onions sliced into 2-inch pieces

Instructions

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!

Notes

See the Expert Tips section for more guidance.

Nutrition