Pad Woon Sen Thai Glass Noodle Stir Fry

5 from 3 votes

How to make a traditional Pad Woon Sen recipe. Our easy healthy Thai Glass Noodle Stir Fry is the perfect noodle bowl for meatless Mondays!

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: Thai

Keyword: Pad Woon Sen, Thai Glass Noodle Stir Fry

Servings:

Calories: 470kcal

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.