Pad Woon Sen (Thai Glass Noodle Stir Fry)

Pad woon sen

5 from 2 reviews

Pad woon sen is a delicious and easy to make Thai glass noodle stir fry, packed with colorful veggies and tossed in a sweet and savory sauce. 


  • 3 ounces glass noodles
  • 1 1/2 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 2 tablespoons water
  • 2 tablespoons vegetable oil or other neutral oil
  • 2 large eggs, whisked
  • 1/2 small onion, julienned
  • 2 garlic cloves, minced
  • 1 cup green cabbage, chopped into bite size pieces
  • 1/2 cup carrot, sliced on the bias
  • 1/2 cup fresh shiitake mushrooms, sliced
  • 1/2 cup baby corn, well drained
  • 1 tomato, seeds removed and cut into wedges
  • 2 scallions, finely chopped


  1. Soak the glass noodles in tepid water for 15 minutes. Drain well and set aside.
  2. Mix the soy sauce, oyster sauce, fish sauce, sugar, water, and chili powder in a bowl, and set aside. 
  3. Add the vegetable oil to a wok or deep skillet over medium high heat. Add the eggs and scramble them. 
  4. Add the onion, carrot, garlic, cabbage, carrot, and baby corn, and stir fry for 3-4 minutes, until the vegetables have softened but still yield a slight crunch. 
  5. Add the noodles and the sauce and toss well. Keep stir frying until the noodles have absorbed most of the sauce. 
  6. Stir in the tomato and turn the heat off. 
  7. Transfer the dish to a plate and top with scallions. Serve.


Fridge: Transfer the noodles to an airtight storage container and refrigerate for up to 5 days.

Reheating: Reheat in the microwave with the lid slightly open for 1 minute. Stir the noodles and microwave for an additional minute.


Keywords: Thai stir fry noodles

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