pad woon sen

This amazing Pad Woon Sen recipe is surprisingly easy to make at home in under 30 minutes. It’s a Thai stir-fried noodle dish made with glass noodles, proteins, veggies tossed in a savory and slightly sweet pad woon sen sauce.  It tastes like it came from your favorite Thai restaurant.

Pad Woon Sen Recipe (With Chicken)

oz glass noodles ((dried))

vegetable oil (divided)

chicken breasts

garlic

onion ((medium-size, thinly sliced))

carrots

cabbage

tomato

white pepper ((or black pepper))

eggs (whisked)

green onions (chopped)

soy sauce

oyster sauce

fish sauce

sugar

water

Prepare the glass noodles: Soak the noodles in room temperature water according to package instructions. Then drain the noodles using a colander. Cut them into shorter pieces and toss with oil to prevent them from sticking.

Make the sauce: While the noodles are soaking, mix together all the sauce ingredients. Set aside.

Stir fry the chicken: Heat 1 tablespoon oil in a non-stick skillet or wok over medium-high heat. Add chicken pieces and sauté until cooked through, about 6 minutes.

Stir fry the veggies: Transfer the chicken to a plate, and add the remaining oil to the skillet. Add garlic, and sauté for about 1 minute until fragrant. Add onions, cabbage, tomato, carrots, and white pepper to the skillet and stir-fry for about 2-3 minutes.

Cook the eggs: Move the vegetables to one side of the pan, and add the beaten eggs to the empty space in the pan.  Scramble the eggs until the eggs are cooked through.

Stir fry everything together: Add chicken back to the skillet, and then add noodles, and the sauce. Stir-fry until the noodles are soft and everything’s coated with the sauce. (Taste and add more soy sauce if necessary. Sprinkle the chopped green onions and mix gently. If your noodles are a little dry, you can also add some water, one tablespoon at a time. )

https://mediavine-res.cloudinary.com/video/upload/t_original/v1654274846/iui7WbZGd.mp4

Pad Woon Sen Video

A delicious, quick, and easy-to-make Thai glass noodle stir fry (Pad Woon Sen) recipe that can be made in 30 minutes or less.

Pad Woon Sen (Thai Glass Noodle Stir Fry)

dried bean thread noodles

eggs

onion

garlic ((finely chopped, approx. 2 teaspoons))

nappa cabbage ((or regular cabbage))

red pepper ((thinly sliced))

bean sprouts

chicken thighs ((Optional,

Thai seasoning sauce/maggi sauce ((or soy sauce))

neutral oil oil

soy sauce ((optional,

green onions

birds eye chilli

Soak noodles for 10 minutes in room temperature water

While the noodles are soaking, prepare the vegetables by thinly slicing them and set it aside.

Finely chop the garlic and set it aside

Beat the eggs with 1 teaspoon of oil in a separate bowl.

(Optional) If you are using meat, marinate the meat and set it aside.

Drain the noodles. They should be pliable and bendy. Use scissors and cut them in half, they should be about 3 inches long.

Mix the sauce ingredients together and set it aside.

Preparation

Add a tablespoon of oil to a large frying pan and set it to medium heat. Scramble the eggs and remove it from the pan and set it aside

Add a bit more oil to the pan and set it to high heat and wait for the pan to get hot again.

If you are using meat, add the meat in and stir fry it until it is fully cooked (about 4 minutes).

Add in the onions and cook it until they are soft (about 1-2 minutes)

Add in the garlic and cook it until it is fragrant (about 30 seconds)

Add in the vegetables and cook it for about 2-3 minutes. Don&#39;t worry if water comes out of the vegetables, the noodles will absorb it.

Adjust the heat back to medium and add in the noodles and sauce and cook it for about 1-2 minutes until the noodles have all been coated with the sauce. The noodles are cooked once they become clear.

Add the scrambled eggs back in, and mix everything together and plate it and enjoy!

Putting the Pad Woon Sen together

Literally my favorite meal to make &amp; eat!!

This was so delicious!! This is my favorite dish at Thai restaurants and I can't believe I really made it myself! It was soooo good! I don't even like to cook! Thanks for the great recipe and teaching me something new!

What brand do you recommend for the Thai seasoning sauce?

Such a good noodle dish!! I am definitely going to give this a go this weekend, thank you so much for the recipe :)

I can never say NO to a Thai dish. So many flavors, so delicioius. Love the recipe!

I love how quickly you can make something as delicious as this pad woon seen. Yum!

Ooooooo.... I totally want to try this recipe asap! Looks delicious. :)

Pad Woon Sen is a Thai glass noodle stir fry with chicken, vegetables + tasty sauce. Learn how to make it with this easy authentic recipe!

+ 2 tbsp oyster sauce

+ 2 tbsp cup soy sauce

g bean thread noodles

vegetable oil

cornstarch

salt

tsp salt

onion (sliced)

tbsp minced garlic

carrot

red pepper

green onions (thinly sliced)

Prepare the sauce mixture by mixing together oyster sauce, soy sauce, and water. Set aside.

Make the Sauce

Soak bean thread noodles in cold water for 10 minutes to soften. Drain and set aside.

Soak the Noodles

Cut chicken into small strips, and coat with cornstarch and salt.

Heat oil in a wok or large skillet over high heat. Add coated chicken and cook until browned on all sides. Remove from the wok and set aside.

Cook the Chicken

Beat eggs with 1/4 tsp salt and cook in a wok to make scrambled eggs. Remove from the wok and set aside.

Cook the Eggs

In the same wok, add more oil and stir fry onion, carrot, cabbage, and red pepper until slightly softened but still crisp-tender, about 5 minutes. Add garlic and cook a minute more until fragrant.

Cook the Vegetables

Add the cooked chicken back into the wok with the vegetables and pour in the prepared sauce mixture. Cook until chicken is cooked through to 165ºF internal temperature.

Add drained bean thread noodles and eggs to the wok and toss to combine with the sauce and vegetable mixture.

Continue cooking 1-2 minutes until the noodles have absorbed most of the sauce and are heated through.

Transfer to a serving dish and top with green onions.

Mix Everything Together

https://content.jwplatform.com/videos/OO4gBh1O.mp4

Pad Woon Sen

Delicious Pad Woon Sen stir fry with Thai glass noodles, chicken, shrimp, and veggies, plus with gluten-free and low carb suggestions.

Pad woon sen recipe (Thai stir-fried glass noodles)

glass noodles (also known as bean thread noodles

Chicken thighs

garlic powder

½ tsp coarse sea salt

⅛ tsp ground white pepper (or black pepper)

shrimp (optional)

yellow onion (sliced, about half of 1 medium)

garlic (finely minced, about 4 cloves)

carrots (diced on diagonal, about 1 medium)

scallions, (diced to 2-inch sections)

Chinese broccoli (or broccolini)

tbsp avocado oil (divided)

Sprinkle coarse sea salt (coarse sea salt)

Sprinkle ground black pepper

soy sauce (or 2 tbsp coconut aminos)

fish sauce (or more if desired)

coconut sugar (or keto brown sugar)

ketchup

Soften

Fill a large bowl with room temperature water, add the bean thread noodles and soak for 10 minutes. Drain then make two cuts with kitchen shears for easy serving and cooking. Toss the noodles with a small amount of oil to prevent them from sticking.

Briefly soak the glass noodles:

Slice and season

Pat dry the chicken and slice to bite sizes. Season with garlic powder, salt, and pepper. If using shrimp, simply pat them dry. Set aside ready to use.

Dice and chop

Prepare the onion, garlic, carrots  and scallions. For Chinese broccoli, make a slice to separate the stems from the leaves then slice the stems on diagonal at a 45° degree angle bias cut into thinner slices. Dice the leaves to large sections.  Rinse and drain well.

Combine sauce

In a small bowl, mix the woon sen sauce well. Gather the eggs ready to use.

Prepare chicken, vegetables, and sauce:

Pan sear

Preheat a large saute pan, ideally 12-inch wide, over medium heat until the pan is hot. Add 1.5 tbsp oil. Pan sear the chicken over medium-high heat until almost cooked through, about 3 minutes.  Transfer out to a plate.

Cook shrimp

If adding shrimp, pan sear them over medium heat for about 2 minutes per side. Transfer out to a plate.

Cook eggs

Crack two eggs into the pan. Break the eggs with a spatula as if you are making scramble eggs. Cook for 1 minute. Transfer them out to a plate.

Cook the proteins:

Saute

Using the same pan, preheat it over medium heat for a few seconds. When it’s hot, add the remaining 1.5 tbsp oil, quickly saute the garlic, carrots, and onion with a pinch of salt for 10 seconds, stir-often. Turn heat up to medium-high, add broccoli and scallions, saute for 20 seconds.

Saute the veggies:

Combine

Return the chicken, eggs, and shrimp, if using, to the pan. Add the Thai glass noodles and pour-in the sauce. Toss for about 10-15 seconds to incorporate the seasoning. Taste and adjust with the seasoning, if needed. The dish should taste savory, a little sweet with a mild acidic flavor.

Serve

Turn off the heat and transfer them to a large serving plate. Sprinkle with a touch of pepper and serve warm.

Noodles, sauce, and combine:

Made this last night and it was fantastic! it is going in our "keeper" recipe binder! Thank you!

The Kelp noodles are SO tasty! And the sauce flavors are wonderful. One direction that confused me: I found 3ish minutes wasn't enough for the chicken to cook through. I ended up having to keep it in longer after the veggies step. Any tips to avoid  that next time? Thank you! Love your recipes.

If you want to treat yourself to take our flavors, this is the recipe for you!  It is delicious and impossible to tell that it is low carb!!!!!  

So easy and healthy! I was so excited to try these kelp noodles and were amazing. Thank you!

Wow, this dish takes me back to Thai restaurants before my celiac diagnosis. Bowl of delicious comfort! I’ve never had success with kelp noodles, and they had just the right texture this time. Thank you for this awesomeness! 

This recipe is FANTASTIC!  I did make a few tiny alterations but no issue at all...it was devoured.  I am allergic to eggs.so left those out and I ran out of Coconut Aminos so I sub'd Tamari.  Lastly, I did add a good amount of crushed red pepper because we are spice addicts.  

As always, her recipes are just WONDERFUL in my experience, thank you so much!!!!

This dish looks so amazing! I love Thai food and am trying to cut down on carbs - this is perfect!! A delicious and complete meal with so much flavor!

I've been wanting to try kelp noodles for so long and this was the perfect excuse! I loved this dish!

Loved this recipe! It was surprisingly filling and came together really quick. I used what I had on hand; I used just shrimp and subbed spinach for broccoli. The sauce really brings the flavor together. Can’t wait to use kelp noodles more! 

Recipe video above. A big, family-size home-style Thai noodle stir fry using glass noodles, those thin clear noodles you probably bought by accident instead of rice vermicelli noodles and forgot about in the pantry - that&#39;s me! Classic Thai flavours, savoury with a touch of sweet, with a nice hit of garlicky goodness. I chose vegetables that make this fast to make, but feel free to use what you want, just keep it to about 5 cups total. Soy sauce works fine if you don’t have MAGGI seasoning (every Thai household will have this though!). Adapted from this Pad Woon Sen on Hot Thai Kitchen. My recipe is scaled up, add-ins streamlined and sauce strength slightly tweaked to my palette.

Thai Glass Noodle Stir Fry (Pad Woon Sen)

noodles

oil oil

onion (,

broccoli

eggs (, whisked)

chicken

tsp MAGGI seasoning (or light soy sauce (Note 4))

white pepper ((substitute black pepper))

tbsp oyster sauce ((or vegetarian oyster sauce))

tbsp fish sauce

tbsp MAGGI seasoning (, substitute light

tbsp canola oil (,

tsp white sugar

Mix sauce, toss chicken in Maggi. In 30cm/12&quot; pan, cook onion 15 sec, cook chicken ~ 2 min, adding Chinese broccoli stems and garlic towards end. Push everything to side, drizzle oil, scramble eggs, mix everything together. Add Chinese broccoli leaves, noodles, sauce, toss well. Serve!

ABBREVIATED

Toss chicken with MAGGI and pepper. Set aside while you finish preparing everything else.

Mix the sauce ingredients in a small bowl. (It won&#39;t seem enough for the volume of noodles but trust the process! It packs a ton of flavour.)

Cook chicken and onion - Heat 2 tablespoons of the oil in a large 30cm/12&quot; non-stick pan over high heat until very hot (see Note 5 if your pan is smaller). Add onion and stir for 15 seconds. Add chicken and stir for 2 minutes until almost cooked through.

Add garlic and Chinese broccoli stems. Stir for 1 minute or until chicken is cooked.

Scramble eggs - Push everything to one side of the pan, drizzle 1/2 tablespoon oil in the cleared space. Pour the eggs in and gently stir to scramble. When it&#39;s almost cooked, toss through the chicken.

Leaves, noodles and sauce - Add the Chinese broccoli leaves, noodles (on top, to weigh down) then pour the sauce all over the noodles. Use two spatulas to toss until the noodles are all stained with sauce and there&#39;s no water in the pan.

Serve immediately!

FULL RECIPE:

I am an Austrian-American, and I grew up with Maggi and still love it. It's hard to get here in the US, but I have a bottle in my pantry. It's my secret to many good soups :). Thank you for a gluten-free recipe. It's printed, and I know I can give it a 5-star pre-rating already, just by reading the ingredients. 
Dozer's pawprints are on this website, in your cookbook. He is in our hearts as well.

Awesome accomplishment and congratulations! This recipe will definitely be a go in our house! I’m afraid I will never be able to read or watch anything regarding Dozer without tears and love! He was and is legendary! What a fabulous way to make a mark in the world!

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The most viewed pad woon sen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine