Looking for the best homemade Pad Woon Sen recipe?
Thai Glass Noodle Stir Fry is one of our favourite easy meatless recipes to cook at home when craving a tasty vacation to Thailand.
This quick & easy Pad Woon Sen recipe features common ingredients you’ll find in your pantry and is ready to serve in under an hour.
You’ll love cooking our flavourful Thai Glass Noodle Stir Fry recipe featuring cellophane noodles, soy sauce, oyster sauce, fish sauce, lime juice, brown sugar, eggs, peanut oil, onions, cabbage, carrots, mushrooms, garlic, cilantro and peanuts.
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Travel to Thailand by Cooking Pad Woon Sen at Home
I love traveling to Asia.
My first visit had me living in South Korea for a year as a teacher and it’s where I was first introduced to fermented vegetables like kimchi.
After my contract ended in Seoul I travelled throughout southeast Asia for 6 months, visiting India, Indonesia, Japan, Philippines, Vietnam, Myanmar, Malaysia, Cambodia, Laos, Singapore, Macau and the Maldives.
On my first visit I spent over a month backpacking through Thailand. I’ve revisited Thailand two times since as a food and travel journalist and always love to discover new regional dishes. Over the years I’ve explored Thai destinations such as Ko Phi Phi, Krabi, Chiang Khong, Chang Mai, Sukothai and Bangkok.
What I found most fascinating is Thailand’s distinct regional food cultures. Much like the regional cuisines found in Germany, Italy or Spain, each town in Thailand had its own local speciality.
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Where To Eat A Traditional Pad Woon Sen Recipe
If you live in a large city in Canada or America you’ll likely have access to a local Thai restaurant that serves authentic Pad Woon Sen.
Haven’t traveled to Thailand before? It may be helpful to first sample traditional Thai Glass Noodle Stir Fry at a local Thai restaurant to better understand how the dish is served. You can assess the best vegetable to noodle ratio, your favourite vegetables to toss into the wok and the ideal side dishes to serve with the stir fry.
I spent months researching the best Thai restaurants in Toronto, visiting popular restaurants that serve authentic Thai dishes such as Sabai Sabai, Sukothai, Khao San Road, Pai, Kiin, Bangkok Garden, Mengrai Thai and Favorites Thai BBQ. If you’re looking to feast on a yummy Pad Woon Sen recipe in Toronto try visiting one of these award-winning restaurants for inspiration.
My Family Loves Thai Glass Noodle Stir Fry
I love cooking Thai food for my family!
I knew my family would love this healthy Thai noodle dish as we’re always looking for creative ways to get more vegetables into our diet.
We’ve outlined our favourite vegetables to incorporate into this stir fry recipe. Pad Woon Sen is the perfect dish to use up vegetables sitting in your fridge so feel free to get creative and incorporate eggplant, bell peppers, broccoli or long beans if you need a tasty way to use them up.
If you’re hosting friends or family for a dinner party this Pad Woon Sen recipe is an excellent side dish to be serve alongside rice and curry.
We love enjoying Thai Glass Noodle Stir Fry leftovers as a healthy lunch.
Important to note that this meatless stir fry is not vegan or vegetarian as the sauce is prepared with fish sauce and oyster sauce.
Pad Woon Sen Recipe Health Benefits
Our homemade Thai Glass Noodle Stir Fry recipe is packed full of healthy ingredients!
A rich source of phytochemicals and vitamin C, limes help boost your immune system and neutralize free radicals that cause disease and skin aging. Lemons also protect against heart disease and help improve blood flow to the brain.
Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.
Onions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.
An excellent source of vitamins K and C, cabbage helps keep your bones, blood, and immune system healthy.
An excellent source of vitamin A and the phytochemical beta-carotene, carrots help keep your eyes and bones healthy, and may help protect against several types of cancer.
Mushrooms are rich in B vitamins: riboflavin, niacin, and pantothenic acid. The combination helps protect heart health.
It is only recently that scientists have begun to identify the components responsible for garlic’s myriad health benefits. Rich in phytochemicals and potassium, garlic helps boost your immune system, fight cancer and protect your heart.
A good source of bone-strengthening vitamin K, cilantro is also rich in antioxidants that help protect the eyes from damage by free radicals.
Peanuts are rich in protein, fat, and fibre. While peanuts may have a large amount of fat, most of the fats they contain are known as “good fats.”
Thai Glass Noodle Stir Fry Cooking Tips
This easy Thai Glass Noodle Stir Fry recipe is quick and easy to make at home.
- We suggest using a large wok to stir fry traditional Pad Woon Sen.
- If you want to add some spicy heat to the dish feel free to add one or two Thai red chilies.
- You can purchase Thai Glass Noodles at an Asian supermarket or online.
- We’ve used brown sugar in this recipe as it’s likely in your pantry but we always prefer traditional Palm Sugar.
- We’ve used peanut oil in this recipe but you could substitue for canola oil.
- Pad Woon Sen is our favourite stir fry recipe to cook when trying to use up leftover vegetables sitting in the back of our fridge. Like fried rice, you can get creative in what vegetables you incorporate into this dish. Beyond the vegetables listed in our recipe you might also want to incorporate bell peppers, broccoli, spinach, long beans or eggplant.
- We suggest doubling the recipe so you can enjoy leftovers later in week. The dish keeps in the fridge for 4-5 days in an airtight container.
What To Serve with Pad Woon Sen
We love serving this healthy authentic Pad Woon Sen recipe as a light lunch or as a side dish at a large Thai feast.
If you’re hosting a large dinner party or Thai-inspired potluck you might want to serve our Thai Glass Noodle Stir Fry with other dishes from Thailand like Thai Pork Rib Soup with Vermicelli, Egg Tofu Soup with Pork Meatballs, Grabong Northern Thai Pumpkin Fritters, Gai Pad Med Mamuang Thai Cashew Chicken, Gaeng Masaman Beef Curry, Nam Tok Authentic Thai “Waterfall Beef” Salad, Gaeng Keow Wan Thai Green Curry Chicken, Thai Pork & Beef Mince Curry Khua Kling, Chiang Mai Noodles “Khao Soi”, Pad Kra Pao Thai Basil Stir-Fry and Thai Beef and Pumpkin Curry.
After dinner why not dazzle your guests with one of our popular desserts such as Oat Flour Cookies with Chocolate Chips, Dark Chocolate Lindt Lindor Cookies, Maraschino Cherry Cupcakes Recipe or Cinnamon Babka.
You May Also Enjoy These Asian Recipes….
- Filipino Spicy Coconut Chicken Wing Stew
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- Osaka Okonomiyaki Japanese Cabbage Pancake
- Buchimgae Buchu-Jeon Korean Chive Pancake
- Spicy Gukbap Korean Rice & Beef Soup
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- Baked Korean Gochujang Chicken Wings
- Bun Cha Healthy Vietnamese Noodle Bowl
- Vietnamese Grilled Pork “Bun Thit Nuong”
- Goi Xoai Vietnamese Mango Salad
- Goi Ga Vietnamese Salad
- Shrimp & Pork Vietnamese Egg Rolls
- Vietnamese Crepe Bánh Xèo
How To Make The Best Pad Woon Sen Recipe
Pad Woon Sen Thai Glass Noodle Stir Fry
- French knife
- measuring cups
- measuring spoons
- Mixing bowls
- Kitchen Scissors
- 4 oz Cellophane Noodles
- 2 tbsp Soy Sauce
- 2 tbsp Oyster Sauce
- 2 tbsp Fish Sauce
- 2 tbsp Lime Juice plus lime wedges
- 2 tsp Brown Sugar packed
- Kosher Salt and Black Pepper
- 4 Eggs
- 6 tsp Peanut Oil
- 1 Spanish Onion thinly sliced
- 3 cups Green Cabbage chopped
- 2 Carrots peeled and shredded
- 1/2 cup Mushrooms sliced
- 3 Garlic Cloves minced
- 1/2 cup Cilantro chopped1/4
- 1/3 cup Roasted Peanuts
- In a medium bowl, cover the noodles with room-temperature water. Let stand for 20 minutes. Drain, then use kitchen scissors to snip noodles in half.
- In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, lime juice, sugar and 1/2 teaspoon black pepper. Set aside.
- In another small bowl, beat the eggs with 1/2 teaspoon of kosher salt and pepper.
- When the noodles are ready, in a nonstick wok over medium high heat, heat 1 1/2 teaspoons of oil. Pour in the eggs and cook, stirring occasionally with a spatula for 30 seconds. Transfer to a plate, then wipe the skillet with a paper towel. Using the spatula, bread the eggs into small pieces and set aside.
- Return the wok to medium heat, add the remaining 4 1/2 teaspoons of oil. Add the onion, cook stirring occasionally until they brown, approximately 4-5 minutes. Add the cabbage, carrots, mushrooms and garlic, then cook, stirring occasionally until wilted, 3-4 minutes.
- Add the noodles to the pan, using tongs toss to combine with the vegetables. Add the soy sauce mixture and cook, tossing frequently, until the majority of the liquid has been absorbed, about 1 minute.
- Add the eggs and toss. Transfer to a serving plate and sprinkle with cilantro and peanuts. Serve with lime wedges.
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