Pad Woon Sen

The Pad Woon Sen is a beloved dish that takes me back to countless evenings spent in my favorite Thai restaurant. The moment I hear the sizzling of the wok, I can almost taste the harmony of the flavors that envelop these delicate glass noodles. Growing up, I always marveled at how a simple combination of ingredients can create such a vibrant and fulfilling meal. Whenever I crave comfort food, Pad Woon Sen comes to mind, delivering that perfect balance of textures and flavors. Be it for a quick weeknight dinner or a leisurely weekend meal, this dish never fails to impress. You’ll find yourself falling in love with the chewy glass noodles and the colorful medley of vegetables. Each bite is a reminder of the rich culinary traditions of Thailand, making it an essential recipe in my kitchen.

Ingredients to Make Pad Woon Sen

Cooking Pad Woon Sen is not just about the individual ingredients; it’s about how they come together to create a symphony of flavors. Each element plays a crucial role: the chewy glass noodles, the vibrant vegetables, and the lip-smacking sauces all harmonize beautifully. Together, they bring balance and brightness to the dish, making it a favorite among many.

• 1 pound chicken thighs cut into bite-size pieces – Tender and juicy, these provide a hearty protein base that complements the noodles perfectly.
• 1 tablespoon reduced sodium soy sauce – Adds a savory depth to the chicken marinade.
• 1 teaspoon toasted sesame oil – Offers a nutty flavor that enhances the overall taste.
• 1 teaspoon cornstarch – Helps to create a silky texture in the dish.
• ¼ teaspoon pepper – Adds a subtle heat and flavor kick.
• 1 tablespoon peanut or vegetable oil for cooking – A versatile oil that withstands high heat, perfect for stir-frying.
• 6 ounces dried glass noodles, also known as mung bean, cellophane, or bean thread noodles – The star of the dish, they provide that signature chewy texture.
• 1 medium onion, thinly sliced – Offers sweetness and crunch to complement the other ingredients.
• 2 carrots, sliced – Adds color and a slight sweetness, enhancing the overall dish.
• 2 cups sliced cabbage – Contributes crunch and absorbs the flavors beautifully.
• 2 medium tomatoes, seeded, sliced into strips – Provides juiciness and a burst of freshness.
• 1 red bell pepper, sliced – Adds vibrant color and sweetness to the mix.
• 6 garlic cloves, minced – Infuses the dish with aromatic flavor.
• 1 tablespoon minced ginger – Pairs perfectly with garlic, adding warmth and depth.
• 2 eggs, whisked – Brings richness and helps to bind everything together.
• 3 tablespoons oyster sauce – A key ingredient that imparts umami flavor.
• 3 tablespoons reduced sodium soy sauce – Enhances the savory base of the dish.
• 2 tablespoons dark brown sugar – Adds sweetness to balance out the savory elements.
• 1 tablespoon fish sauce – Provides a depth of flavor characteristic of Thai cuisine.
• 1 tablespoon rice vinegar – Gives a slight acidity that brightens the dish.
• 2 tablespoons water – Helps to combine the sauce ingredients.
• 1 teaspoon molasses – A unique addition that enhances the sweetness and richness.
• 1 teaspoon dried basil – Offers a slight herbal note.
• ½ teaspoon EACH ground coriander, ground white pepper – Complements the other spices for added complexity.
• ½-1 teaspoon crushed red pepper flakes – For those who enjoy a bit of heat!
• Chopped green onions – A fresh garnish that adds a pop of color.
• Sliced chilies or chili sauce – For an extra kick of flavor.

The Method for Pad Woon Sen

Cooking Pad Woon Sen is a delightful experience, filled with enticing aromas and vibrant colors. Let’s dive into the steps that will transform your kitchen into a Thai culinary haven. With just a few simple steps, you’ll have this delicious dish ready to enjoy!

1. Prepare the chicken: In a medium bowl, whisk together the marinade ingredients: soy sauce, toasted sesame oil, cornstarch, and pepper. Add the chicken pieces, and toss to coat evenly. Let it marinate while you prepare the other ingredients. This helps to infuse the chicken with flavor and tenderizes it.

2. Prepare the glass noodles: Soak the glass noodles in a bowl of hot water until they become tender, which takes about 8 to 10 minutes. Stir occasionally to prevent them from sticking together. Once tender, drain and rinse them under cold water. Toss with a teaspoon of toasted sesame oil to prevent them from sticking. Set aside.

3. Make the sauce: In a separate bowl, whisk together the sauce ingredients, including the oyster sauce, soy sauce, dark brown sugar, fish sauce, rice vinegar, and water. Set aside while you prep the veggies.

4. Stir fry the chicken: Heat 1 tablespoon of peanut oil in a wok or nonstick skillet over high heat. Once hot, add the marinated chicken and stir fry for about 4 to 5 minutes until it’s cooked through and no longer pink. Remove the chicken from the pan and place it on a plate.

5. Stir fry the veggies: In the same skillet, add another tablespoon of peanut oil. Once heated, add the onions and stir fry for about 3 minutes until they begin to caramelize. Then, add the cabbage, carrots, and red bell pepper and stir-fry for about a minute. Add the tomatoes, ginger, and garlic, and continue stir frying for 1 more minute, or until the vegetables reach a crisp-tender state. Remember, they will continue to cook when combined with the noodles.

6. Cook the eggs: Push the vegetables to the side of the skillet, making space in the center. Add a drizzle of oil into the center and pour in the whisked eggs. Scramble the eggs until they are fully cooked, then mix them into the vegetable medley.

7. Stir fry everything together: Return the cooked chicken to the skillet. Add the prepared glass noodles and the sauce mixture. Toss everything together until the noodles are evenly coated in the sauce and heated through. Adjust seasoning to taste, perhaps adding more white pepper if desired.

8. Serve: Once everything is combined and heated, remove it from the heat. Serve hot, garnished with chopped green onions and sliced chilies or chili sauce for an extra kick. Enjoy the colorful and flavorful dish!

Recipe Variations about Pad Woon Sen

If you’re looking to shake things up, there are plenty of ways to put a fresh spin on Pad Woon Sen. Here are some great ideas to customize your dish:

• Protein Swaps: You can substitute the chicken for other proteins like shrimp, tofu, or beef for a different flavor profile.
• Vegetarian Option: To make a vegetarian version, simply omit the meat and add more vegetables or tofu.
• Noodle Varieties: Feel free to experiment with different types of noodles, like rice noodles or even whole grain noodles for a healthier option.
• More Greens: Incorporate additional greens like spinach or kale for a nutritious boost and vibrant color.
• Spice Level: Adjust the amount of crushed red pepper flakes or add fresh chilies for a spicier version.
• Herb Variations: Add fresh herbs like cilantro or basil for an aromatic touch that brightens the dish.
• Serving Style: Instead of a stir-fry, you could serve the Pad Woon Sen as a salad by cooling the noodles and tossing them with fresh veggies.

Pairing Suggestions for Pad Woon Sen

Serving Pad Woon Sen can be made even more enjoyable with the right sides and settings. Here are some delightful suggestions:

• Fresh Spring Rolls: Pairing with light and fresh spring rolls can create a beautiful contrast to the warm stir-fry.
• Thai Soup: A bowl of hot Thai soup, like Tom Yum, brings an excellent balance to the meal.
• Rice Dishes: Serve alongside jasmine rice or coconut rice for a complete and satisfying meal.
• Salads: A simple green salad with a tangy dressing complements the flavors of Pad Woon Sen nicely.
• Occasions: This dish is perfect for casual weeknight dinners, family gatherings, or even festive occasions, bringing people together over delicious food.
• Seasonal Pairings: In the summertime, adding fresh herbs and lime on top enhances the vibrant flavors and keeps the dish refreshing.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stovetop with a splash of water for best results.

FAQ

Conclusion

The Pad Woon Sen is a true gem that showcases the delightful flavors of Thai cuisine. Its combination of chewy noodles and vibrant vegetables creates a meal that’s not only satisfying but also fun to prepare. I encourage you to give it a try and bring a taste of Thailand into your home kitchen. You’ll love how easy it is to make and how quickly it becomes a favorite at the dinner table.

Pad Woon Sen

The ultimate comfort food, Pad Woon Sen features chewy glass noodles stir-fried with colorful vegetables and seasoned chicken. This easy weeknight dinner is packed with flavor and perfect for sharing with loved ones. Make it tonight for a taste of Thailand!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Course Dinner

Cuisine Thai

Servings 6 servings

Calories 450 kcal

Equipment

• Skillet
• Frying Pan
• Whisk
• Chef's Knife
• Wooden Spoon

Ingredients

  

• 1 pound chicken thighs cut into bite-size pieces
• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• ¼ teaspoon pepper
• 1 tablespoon peanut or vegetable oil for cooking
• 6 ounces dried glass noodles also known as mung bean, cellophane, or bean thread noodles
• 1 teaspoon toasted sesame oil
• 1 tablespoon peanut or vegetable oil
• ½ medium onion thinly sliced
• 2 carrots sliced
• 2 cups sliced cabbage
• 2 medium tomatoes seeded, sliced into strips
• 1 red bell pepper sliced
• 6 cloves garlic minced
• 1 tablespoon minced ginger
• 2 eggs whisked
• 3 tablespoons oyster sauce
• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons dark brown sugar may sub light
• 1 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 2 tablespoons water
• 1 teaspoon molasses
• 1 teaspoon dried basil
• ½ teaspoon ground coriander
• ½ teaspoon ground white pepper may sub black pepper
• ½-1 teaspoon crushed red pepper flakes
• 1 bunch chopped green onions
• to taste sliced chilies or chili sauce

Instructions

 

• Prepare the chicken: In a medium bowl, whisk together the marinade ingredients: soy sauce, toasted sesame oil, cornstarch, and pepper. Add the chopped chicken pieces, and toss to coat evenly. Let it marinate while you prepare the other ingredients. This helps to infuse the chicken with flavor and tenderizes it.
• Prepare the glass noodles: Soak the glass noodles in a bowl of hot water until they become tender, which takes about 8 to 10 minutes. Stir occasionally to prevent them from sticking together. Once tender, drain and rinse them under cold water. Toss with a teaspoon of toasted sesame oil to prevent them from sticking. Set aside.
• Make the sauce: In a separate bowl, whisk together the sauce ingredients, including the oyster sauce, soy sauce, dark brown sugar, fish sauce, rice vinegar, and water. Set aside while you prep the veggies.
• Stir fry the chicken: Heat 1 tablespoon of peanut oil in a wok or nonstick skillet over high heat. Once hot, add the marinated chicken and stir fry for about 4 to 5 minutes until it’s cooked through and no longer pink. Remove the chicken from the pan and place it on a plate.
• Stir fry the veggies: In the same skillet, add another tablespoon of peanut oil. Once heated, add the onions and stir fry for about 3 minutes until they begin to caramelize. Then, add the cabbage, carrots, and red bell pepper and stir-fry for about a minute. Add the tomatoes, ginger, and garlic, and continue stir frying for 1 more minute, or until the vegetables reach a crisp-tender state. Remember, they will continue to cook when combined with the noodles.
• Cook the eggs: Push the vegetables to the side of the skillet, making space in the center. Add a drizzle of oil into the center and pour in the whisked eggs. Scramble the eggs until they are fully cooked, then mix them into the vegetable medley.
• Stir fry everything together: Return the cooked chicken to the skillet. Add the prepared glass noodles and the sauce mixture. Toss everything together until the noodles are evenly coated in the sauce and heated through. Adjust seasoning to taste, perhaps adding more white pepper if desired.
• Serve: Once everything is combined and heated, remove it from the heat. Serve hot, garnished with chopped green onions and sliced chilies or chili sauce for an extra kick. Enjoy the colorful and flavorful dish!

Notes

Glass Noodles: These give the dish its quintessential chewiness. When shopping, look for bright white, very thin noodles with mung bean starch listed in the ingredients and not rice (which makes rice vermicelli noodles), and not sweet potatoes (which makes Korean glass noodles).

Oyster/fish sauce substitute: If you’re allergic to shellfish/vegetarian, use Lee Kum Kee Vegetarian Stir-Fry Sauce instead of oyster sauce and fish sauce.

Soy sauce + molasses + brown sugar: This trio creates an easy substitute for Thai sweet soy sauce. Do NOT skip the molasses, it is what makes this recipe taste authentic! Use low sodium soy sauce or your noodles will be too salty.

Keyword easy glass noodle recipe, Pad Woon Sen, quick weeknight dinner, Thai stir fry

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.