Pad Woon Sen

Growing up in a multicultural neighborhood, I was fortunate to have friends from diverse backgrounds, each sharing their culinary traditions. One of my favorite dishes was Pad Woon Sen, a delightful glass noodle stir-fry that my friend’s mother would often prepare. The moment I tasted those chewy noodles mixed with vibrant vegetables and tender protein, I was hooked. This dish quickly became a staple in my own kitchen, reminding me of the warmth and flavors of my childhood.

Why You Will Like This Recipe

This Pad Woon Sen recipe is not only easy to prepare but also packed with flavor and nutrients. The combination of glass noodles and fresh vegetables makes it a satisfying meal that can be customized to suit your tastes.

Recipe Information

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: Approximately 400 calories per serving

Ingredients

🍜 Glass noodles (dry): 40g
🍗 Chicken or other protein: 170g, marinated in 1 teaspoon soy sauce
🥢 Oyster sauce: 1 tablespoon
🧂 Soy sauce: ½ tablespoon
🍶 Golden Mountain Sauce (or Maggi): ½ tablespoon
🧄 Garlic: 2-3 cloves, chopped
🧅 Onion: ¼ small, julienned
🥚 Eggs: 2
🥬 Cabbage: 1 cup, bite-sized
🥕 Carrots: ⅓ cup, halved lengthwise and thinly sliced
🍅 Tomato: 1, wedged, seeds removed
🧂 Sugar: 1.5 teaspoons
🧂 Ground white pepper: ¼ teaspoon
🧄 Green onions: 1-2, green parts only, sliced

Preparation Method

Step One: Prepare the Noodles

Soak the glass noodles in room temperature water for 10 minutes until soft and pliable. Drain and cut the noodles a few times to shorten them.

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Step Two: Stir-Fry the Ingredients

In a wok or a large sauté pan, heat oil over medium heat. Once hot, add chopped garlic and onions, cooking until the garlic turns golden.
Add the marinated chicken and cook until the pieces are well separated. Push everything to one side, add a bit more oil, and crack in the eggs. Allow the eggs to set halfway before scrambling and mixing with the chicken.
When the eggs are cooked, add cabbage, carrots, and half a tablespoon of the sauce mixture. Toss quickly to combine.
Add the noodles, the rest of the sauce, sugar, and white pepper. Stir continuously until the noodles are fully cooked and have absorbed the sauce.
Finally, add tomatoes and green onions, tossing just to heat through for about 10-15 seconds. Remove from heat and serve.

Variations and Customizations

Vegetarian Option: Substitute chicken with tofu or mushrooms for a vegetarian version.
Spicy Kick: Add red pepper flakes or fresh chili for some heat.
Extra Veggies: Feel free to include other vegetables like bell peppers or snap peas.

Storage and Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat on the stovetop with a splash of water to keep the noodles from drying out.

Tips and Additional Ideas

Use fresh ingredients for the best flavor, especially when it comes to garlic and vegetables.
Adjust the sauce quantities to suit your taste preferences.

Nutrition Facts (per serving)

Calories: 400
Protein: 25g
Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
Cholesterol: 200mg
Sodium: 800mg
Fiber: 2g
Sugar: 4g

Frequently Asked Questions (FAQs)

What is the difference between Pad Thai and Pad Woon Sen?
- Pad Thai uses flat rice noodles and a different sauce, while Pad Woon Sen features glass noodles and a lighter flavor profile.
What is in Pad Woon Sen?
- Pad Woon Sen typically includes glass noodles, vegetables, protein (like chicken or tofu), and a mix of sauces.
Are woon sen noodles healthy?
- Yes, glass noodles are low in calories and gluten-free, making them a healthy choice when paired with vegetables and lean proteins.
Can I use a different type of protein?
- Absolutely! You can substitute chicken with shrimp, beef, or any plant-based protein.
How can I make the dish lighter?
- Reduce the amount of oil and sauces, and increase the vegetable content for a lighter meal.

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Authentic Pad Woon Sen

Pad Woon Sen is a quick and flavorful Thai stir-fry made with glass noodles, vegetables, and your choice of protein. It’s perfect for weeknight dinners and easy to customize to your taste.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main

Cuisine Thai

Servings 2 servings

Calories 400 kcal

Ingredients

Main Ingredients

40 g glass noodles (dry)
170 g chicken or other protein marinated in 1 tsp soy sauce
1 tbsp oyster sauce
0.5 tbsp soy sauce
0.5 tbsp Golden Mountain Sauce (or Maggi)
2 eggs
2-3 cloves garlic chopped
0.25 onion julienned
1 cup cabbage bite-sized
0.33 cup carrots halved lengthwise and thinly sliced
1 tomato wedged, seeds removed
1.5 tsp sugar
0.25 tsp ground white pepper
1-2 green onions green parts only, sliced

Instructions

Soak the glass noodles in room temperature water for 10 minutes until soft. Drain and cut a few times to shorten them.
Heat oil in a wok over medium heat. Add garlic and onion, cook until golden.
Add marinated chicken, cook until separated. Push to one side, add eggs, scramble once half-set.
Add cabbage, carrots, and half the sauce mixture. Toss to combine.
Add noodles, remaining sauce, sugar, and pepper. Stir until noodles absorb sauce.
Add tomato and green onions. Toss to heat through for 10-15 seconds. Serve.