Thai Stir-fried Glass Noodles (Pad Woon Sen)

Pad woon sen may not be the most traditional Thai noodle dish, but it certainly ticks all the boxes to become a new family favourite! Translucent glass noodles really soak up that rich, umami-laden stir-fry sauce to create a sensational midweek meal in minutes.


Thai Stir-fried Glass Noodles (Pad Woon Sen)

10 minutes
20 minutes

200g (7.05 oz) chicken thighs, cut into bite-sized pieces

160g (5.6 oz) dried glass noodles (also known as mung bean, cellophane, bean thread noodles)

2 tbsp vegetable oil

3 garlic cloves, finely chopped

1 onion, sliced

½ cup shredded carrot

2 eggs, lightly whisked

1 large mild red chilli, deseeded, finely sliced

3 spring onions (scallions), cut into batons



1 tsp fish sauce

¼ tsp ground black pepper


Stir-fry sauce:

2 tbsp oyster sauce

2 tbsp fish sauce

½ tsp dark sweet soy sauce

½ tsp sugar

  • Step 1

    Combine the chicken with the marinade ingredients and set aside while you prepare the noodles.

  • Step 2

    Place the noodles in a large bowl and cover with warm but not boiling water. Allow to soak for 8-10 minutes or until just tender. Drain and set aside for later.

  • Step 3

    For the stir-fry sauce, combine the ingredients in a small bowl.

  • Step 4

    Heat half the vegetable oil in a wok or large frying pan. Add the garlic and the onion and stir-fry for a minute. Add the chicken and stir-fry for another 2-3 minutes or until the chicken is almost cooked. Add the carrot and stir-fry for another minute or until the chicken is cooked. Spread the ingredients out to make some space in the middle of the pan. Add the remaining oil into the space, then pour in the eggs. Spread the eggs out and allow them to set before breaking them up and tossing them through the rest of the ingredients. Add the noodles and the stir-fry sauce and toss until well combined. Then toss through the chilli and spring onion. Divide the noodles among plates and serve.

What is pad woon sen?

Pad woon sen is a classic Thai noodle dish that consists of stir-fried glass noodles, crunchy veggies and a super savoury sauce. It may not be quite as well known as Pad Thai but is delicious in its own right.

What is the difference between pad woon sen and pad Thai?

Pad woon sen and pad Thai have one major difference: the type of noodle they feature. While they are both Thai dishes and are also both stir fries, pad woon sen uses glass noodles, while pad Thai uses rice noodles. Pad Thai is also typically more sweet and sour tasting, while pad woon sen is predominantly savoury.

What type of noodles do I use for pad woon sen?

Pad woon sen uses glass noodles, which are also commonly called mung bean noodles, cellophane noodles or bean thread noodles. Glass noodles should be available from the Asian section of your local grocery store, or find them at your local Asian grocer.

Is pad woon sen gluten free?

Glass noodles are gluten free, however we recommend looking at the components of the sauces to ensure you are using a version that is free of gluten.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

4.8 out of 5 stars (based on 4 reviews)
Very good25%


May 3, 2024

This turned out to be delicious!I added a lot more veggies to compensate the shortage of glass noodles at hand!Hearty healthy and so easy!Thanks Marion!A fan of yours since the Masterchef days!

Avatar for Sudipta N
Sudipta N

Pad Woon Sen

August 18, 2023

Fantastic!!!Will make this again and again! LOVE IT!

Avatar for Kate

Very Tasty dish

January 11, 2023

This dish was delicious. I added shiitake mushroom and cabbage to have more vegetables. I cooked the shiitake mushroom in sesame oil with garlic, then added the cabbage with a little salt. The cabbage gives the dish a nice crunch. I replaced the chicken with ground lean turkey. For the final touch, I sprinkled toasted sesame seeds on top of the dish.

The mung bean noodles were sticking together too much and I couldn’t spread the sauce on the noodles very well. Next time after draining, I’ll try rinsing the noodle in cold water so the noodle becomes cold to get rid of excess starch, separate the noodles into small chunks & toss with sesame oil, let the noodles dry out a bit so it doesn’t have too much moisture, and make sure not to over cook the noodles.

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