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Pad Woon Sen (Thai Glass Noodle Stir Fry)

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A savory and slightly sweet Thai glass noodle stir fry packed with vegetables, eggs, and umami-rich sauces. Light yet satisfying, it’s a quick dish perfect for weeknights.

Ingredients

  • 3 ounces glass noodles
  • 1 ½ tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • ½ teaspoon chili powder
  • 2 tablespoons water
  • 2 tablespoons vegetable oil or other neutral oil
  • 2 large eggs, whisked
  • ½ small onion, julienned
  • 2 garlic cloves, minced
  • 1 cup green cabbage, chopped into bite size pieces
  • ½ cup carrot, sliced on the bias
  • ½ cup fresh shiitake mushrooms, sliced
  • ½ cup baby corn, well drained
  • 1 tomato, seeds removed and cut into wedges
  • 2 scallions, finely chopped

Instructions

  1. Soak the glass noodles in tepid water for 15 minutes. Drain well and set aside.
  2. Mix the soy sauce, oyster sauce, fish sauce, sugar, water, and chili powder in a bowl and set aside.
  3. Heat the vegetable oil in a wok or deep skillet over medium-high heat. Add the eggs and scramble until just set.
  4. Add the onion, carrot, garlic, cabbage, mushrooms, and baby corn. Stir fry for 3–4 minutes until vegetables are slightly tender but still crisp.
  5. Add the soaked noodles and prepared sauce. Toss well and continue stir frying until the noodles absorb most of the sauce.
  6. Stir in the tomato and turn off the heat.
  7. Transfer to a serving plate, top with scallions, and serve.

Notes

  • Soaking noodles properly prevents them from becoming mushy during cooking.
  • You can substitute shiitake mushrooms with button mushrooms if needed.
  • Add cooked chicken, shrimp, or tofu for extra protein.
  • Adjust chili powder to control spice level.
  • Best served immediately while noodles are tender and flavorful.

Nutrition

Find it online: https://yumfamilyrecipes.com/pad-woon-sen-thai-glass-noodle-stir-fry/