Stir Fry Glass Noodles (Pad Woon Sen)

Stir fry glass noodles or called Pad Woon Sen is a classic Thai noodle dish. These are clear savory glass noodles stirred fried with vegetables.

Bean thread noodles (glass noodles or cellophane noodles) can be found in your Asian supermarkets. When glass noodles are cooked, they turn transparent. Glass noodles are smooth and silky in texture. It is similar to the noodles used to make japchae (Korean style noodle dish) which uses sweet potato noodles; however, japchae noodles are thicker.

How to Prepare the Glass Noodles

Glass noodles must be soaked in room temperature water for 10 minutes. These noodles can soak while prepping other vegetables. Drain the water from the noodles right before cooking noodles.

If you like a little heat, then adding a few Thai chili peppers to the dish gives it a nice kick. Thai chili peppers are optional.

What’s Great About this Dish

  • You can use whatever vegetables you have in your fridge- like broccoli, carrots, or napa cabbage. 
  • It’s quick and easy to make.
  • You can alter the taste if you like your noodles saltier by adding more oyster sauce or you can make it sweeter by adding more sugar.

Stir Fry Glass Noodles (Pad Woon Sen)

Stir fry glass noodles or called Pad Woon Sen is a classic Thai noodle dish. These are clear savory glass noodles stirred fried with vegetables.
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Prep Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian

Ingredients
  

  • 1 tbsp cooking oil
  • 1 cup cabbage chopped
  • ½ sweet onion chopped
  • ½ cup tomato diced
  • 2-3 garlic cloves chopped
  • 8 oz glass noodles (4 bundles of glass noodles)
  • 2 green scallions cut into ½ inch pieces
  • 3 thai chilli peppers optional

Sauce

  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • ¼ tsp ground white pepper
  • 2 tbsp water

Instructions
 

  • Soak glass noodles in room temperature water for 10 minutes until soft and pliable. While noodles are soaking, prep your vegetables.
  • Mix all sauce ingredients together.
  • Heat oil in wok or large frying pan. Add cabbage to heated pan. Cook onion and cabbage until slightly wilted and then add tomatoes and garlic. Cook until vegetables begin to soften (about 2-3 minutes).
  • Add one spoon full of sauce on vegetables. Mix well.
  • Drain and cut the noodles in half with scissors to shorten them.
  • Add noodles to vegetables and the rest of sauce. Use about 1-2 tbsp of water to ensure all sauce is out of bowl. Toss well and add green onions. Noodles become transparent when fully cooked.
  • Add hot peppers if you prefer it spicy.
  • Serve hot.