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Pad Woon Sen (Thai Glass Noodles Stir Fry Recipe)

Pad Woon Sen (Thai Stir Fried Glass Noodles)

Learn all the tricks and tips of making the best homemade pad woon sen with all your favorite veggies and the protein of your choice.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 servings
Calories 441 kcal


  • 6 oz of dried glass noodles (also called cellophane noodles, fensi, or bean thread noodles.)
  • 2 tablespoons of vegetable oil
  • 1 pound of skinless, boneless chicken breasts (or any type of protein you prefer)
  • 2 tablespoons of minced garlic
  • ½ medium onion (thinly sliced)
  • ½ cup of thinly sliced carrots
  • 2 cups of thinly sliced cabbage (You can use any type of veggies you prefer)
  • 1 medium tomato (remove its seeds and cut it into thin slices)
  • ½ teaspoon of ground white or black pepper
  • 2 whisked eggs
  • 2 chopped green onions

For the sauce

  • 2 tablespoons of soy sauce (low sodium soy sauce is preferred)
  • 3 tablespoons of oyster sauce
  • 1 tablespoon of fish sauce
  • 2 tablespoons of sugar
  • ¼ cup of water


  • Start by soaking your noodles in room temp water in a bowl according to package instructions. Drain them. Sprinkle some oil and toss them a bit to prevent them from sticking.
  • Prepare your delicious sauce by mixing all the ingredients in a separate bowl.
  • Into a pan on medium-high heat drizzled with oil, stir-fry your chicken breasts for 6 minutes on both sides.
  • Transfer your chicken from the pan and add some more oil and toss in the garlic till it lightly browns and dump in the rest of the veggies with the peppers and leave them to cook for a couple of minutes.
  • Into the same pan with the veggies add the scrambled eggs, on the empty side and cook them thoroughly.
  • Return back the chicken into the pan and add the noodles with the sauce. Mix everything together to thoroughly spread the heavenly flavor within the ingredients. Cook till the noodles are soft enough. Serve and enjoy.