Pad Woon Sen

By Ham El-Waylly

Published May 7, 2024

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Rating: 5(213)
Notes: Read community notes

As textural as it is colorful, Thai pad woon sen (stir-fried glass noodles) builds deep, nuanced flavor, one component at a time, but comes together quickly enough for a weeknight. Delicate, springy glass noodles get stir-fried with garlic, eggs and vegetables, and readily absorb the punchy flavors of this simple sauce (oyster sauce, fish sauce, soy sauce and a pinch of sugar). Though you’ll often find meat or seafood variations, this recipe omits the meat and focuses on the vegetables. (If you want to add meat, cube whatever you use into small chunks, stir fry them until golden brown and cooked through, then incorporate into the noodles with the vegetables.) The convenience of this dish is that it can be eaten at any temperature: hot, room temperature or cold, straight out of the fridge. For authenticity, be sure to source a glass noodle where the main ingredient is mung bean; check the ingredient list on the package to be sure.

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Ingredients

Yield:4 to 6 servings

1(6.3-ounce) package dried mung bean glass noodles
3tablespoons oyster sauce
3tablespoons fish sauce
1tablespoon soy sauce
1teaspoon granulated sugar
Grapeseed or another neutral-tasting oil, as needed
3eggs, whisked
Salt
¼napa cabbage, cut crosswise into ¼-inch-thick slices
1bell pepper, halved, deseeded and cut crosswise into ¼-inch-thick slices
1medium carrot, peeled and coarsely grated
1medium yellow onion, halved and sliced ¼-inch thick
4garlic cloves, thinly sliced
1Thai bird chile, sliced
4scallions, thinly sliced

Ingredient Substitution Guide

Preparation

Step 1
Place the noodles in a large bowl and cover them with hot (but not boiling) water. Let soak for 10 minutes to soften, then drain well.
Step 2
Meanwhile, in a medium bowl, whisk together the oyster sauce, fish sauce, soy sauce and sugar until well combined.
Step 3
In a large cast-iron skillet or wok, add a splash of oil and heat over medium-high until shimmering. Add the eggs and a pinch of salt, and cook, stirring occasionally, until the eggs are cooked through, about 1 minute. Remove to a plate and roughly chop.
Step 4
Add a splash of oil to coat the pan again, add the cabbage and a pinch of salt and cook, stirring occasionally, until the cabbage has charred in spots and softened, 3 to 4 minutes. Transfer to the plate with the egg.
Step 5
Add another splash of oil to the pan and add the bell pepper and a pinch of salt. Cook, stirring occasionally, until softened, 3 to 4 minutes. Transfer to the same plate.
Step 6
Add another splash of oil to the pan and add the carrot, onion and garlic. Cook, stirring frequently, until the onions soften, 3 to 4 minutes. Add the drained noodles and stir well. Add the vegetables and egg and stir again to combine. Add the sauce along the perimeter of the pan and stir to combine. Keep cooking and tossing until the sauce evenly coats the noodles, 3 to 5 minutes.
Step 7
Off heat, add the chile and scallions, toss to combine and serve hot, at room temperature or even cold.

Ratings

5 out of 5

213 user ratings

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Cooking Notes

Jill Turner2 weeks ago

Look for bean sprouts to add if you can find them, as they add so much crunch to this comfort food dish. My favorite local restaurant always adds snap peas and quartered pieces of mushroom. You can’t go wrong cleaning out the crisper and adding all the veggies you have in nice bite sized pieces. It’s great with tofu or with sliced chicken. And top with a bit of cilantro. I like to drizzle sweet chili sauce or sweet orange sauce on top so it’s sweet as well as savory and hot.

iowavlaprof3 weeks ago

This recipe was absolutely delicious. I used sweet potato noodles and I’d do it again. I used extra vegetables. It seems so versatile—you can add so many things, like mushrooms, meats, tofu. It’s a keeper.

Tai2 days ago

Sesame seeds are always a nice garnishing on pasta if scallions not available. On a different note, this recipe turned out very egg-y and very salty for me - witness the number of "pinches of salt. I'm not even one to be put off by the smell of egg. Next time, I might try adding grated ginger to the onion step to see if that cuts the smell. And reduce the pinches of salt.

Matt6 days ago

I really liked this recipe. I added some soy sauce marinated chicken and a bit more soy and fish sauce to make up for the extra ingredients - but otherwise followed the recipe and it works great as is. Definitely get the glass noodles if you can find them - this would work with a rice pad Thai noodle but the thin glass noodles are ideal here. Topped with lots of sliced serranos (no Thai chilis available) and scallions which adds lots of flavor at the end. Will make this again!

dk1 week ago

Delicious but took me longer than the 45 minutes to prepare the meal. I would say that it took me at least 1h 30 min to prepare the meal. Also the result was a little too salty for me.

Tabby1 week ago

A little too salty, but other than that, delicious! Maybe a little less soy sauce next time to reduce the salt?

AmyS1 week ago

I made as directed except without cabbage (none on hand). The sauce was VERY salty. I added at least a tablespoon of lime juice for balance.

Leah2 weeks ago

It is salty. I’ll probably try a little tamarind next time and serve with sliced tomatoes & basil.

Jill Turner2 weeks ago

wmc19002 weeks ago

Excellent and so adaptable. Delicious!!

Louise2 weeks ago

I'd like to try this, but have a shellfish allergy so fish sauce and oyster sauce are out. Any suggestions for a good substitute?

Bob1 week ago

I have been to Viet Nam and watched them make fish sauce. (You can find the "factory" just by following the smell.) They used huge amounts anchovies in giant cement urns and water. The fish just rotted and then the liquids were taken off and strained. I didn't see any shellfish in the mix. You might be able to tolerate fish sauce. As to oyster sauce, just mix a little soy sauce with a spoon of sugar and pinch of MSG. If you have sweet soy sauce, all the better.

iowavlaprof3 weeks ago

Susan P3 weeks ago

Delicious! I’d probably double the veggies if making again. Very salty though, even cutting the fish sauce by half.

Edith L3 weeks ago

Same experience here! This was delicious for meatless Monday. Also used rice noodles as we had in cupboard and chili crisp instead of Thai pepper. Some prep and standing over wok but really tasty. Some family added Siraccha but that is a personal preference. I have saved and will make again.

Deborah3 weeks ago

This was a hit. I added mushrooms, a salmon fillet, and used the glass noodles I had, probably not the recommended ones, but never mind. Definately a flexible, fast, delicious, keeper.

Michael Trombetta4 weeks ago

We had rice noodles and it was wonderful. I will search for mung bean noodles the next time I'm in an Asian store.

LRos1 month ago

Made as is. A bit salty but delicious. Liked the suggestion about adding a dash of rice vinegar to balance the sweet. Or maybe try some Dan Dan sauce (mail order from Milk Street), which is always a plus.

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