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Pad Woon Sen- Thai Glass Noodle Stir Fry

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Pad Woon Sen is a Thai glass noodle stir fry with egg and vegetables for a quick and easy meal.

Overhead view of glass noodle dish on a white plate with sliced cucumbers on the side.

Pad Woon Sen is a popular noodle dish in Thailand, but not widely known here like Pad Thai. Pad Woon Sen is easy to make and uses ingredients you can get at your local grocery store.

What is Pad Woon Sen?

In Thai ‘Pad’ means to stir fry and ‘Woon Sen’ is the type of noodle. These noodles go by various names but are all the same.

You will find Woon Sen Noodles under the following names: Glass Noodles, Mung Bean, Bean Thread, and Vermicelli. These noodles are widely available online, Asian markets, and some local grocery stores.

Ingredients and Substitutions

Noodles- You want to start by soaking the noodles in cool water for about 15 minutes to soften them. I also like to cut the noodles so they are smaller. Otherwise they are very long and can clump together while cooking.

Protein- I’m using eggs as my protein, however you can also add any other type of protein like, (chicken, shrimp, beef, pork, or tofu for vegetarian).

Sliver chopsticks picking up some noodles from a plate.

Vegetables- You can use any vegetables you prefer. I did sliced onions, carrots, cabbage, celery, and green onions.

I’ve also made Pad Woon Sen with broccoli florets, nappa cabbage, and sliced tomatoes- similar to Thai Fried Rice.

Stir Fry Sauce- It’s a simple sauce of Soy Sauce or Golden Mountain Sauce and Oyster Sauce. I also add a splash of water to thin it out.

If you need the sauce to be low sodium or gluten free, use coconut aminos and liquid aminos.

Can Pad Woon Sen be made ahead of time?

Like all stir fried noodle dishes, they are best served right after making it. However, I have saved leftovers and reheated them in the microwave.

Overhead view of 2 plates with noodles and sliced cucumbers on the side.

I wouldn’t go longer than 2 days, because the noodles will start to dry out and the vegetables will get soggy.

In Thailand, sometimes you’ll see Pad Woon Sen served with a side of jasmine rice. However, I prefer to eat it as a meal on its own.

Here are some other recipes that use the same glass noodles:

Gang Jued Woon Sen

Yum Woon Sen

Featured image of pad woo sen on a white plate with sliced cucumbers on the side.

Pad Woon Sen Recipe

Pad Woon Sen is a Thai glass noodle stir fry with egg and vegetables for a quick and easy meatless meal or add your favorite protein.
5 from 3 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2


  • 80 grams Bean Thread or Vermicelli Noodles Soaked in water for 15 minutes until soft.
  • 2 tablespoon Oil Avocado, Canola, or sesame oil (but use only 1 tsp of sesame oil)
  • 3 Eggs
  • 2-4 Garlic Cloves Minced
  • ¼ White Onion Sliced
  • 1 Cup Diced Cabbage
  • 1 Carrot Shredded or thinly sliced
  • ¼ Cup Celery Sliced thin
  • ¼ Cup Green Onions 3in slices
  • 2 tablespoon Oyster Sauce
  • 1 tablespoon Soy Sauce or Golden Mountain Sauce
  • White Pepper


  • Place noodles in a bowl of cool water and soak for 15 minutes or until soft. Then drain water and cut noodles to make them shorter.
  • Mix Soy Sauce, Oyster sauce, and splash of water then set aside.
  • Whisk eggs and add to a hot pan with 1 Tbsp of Oil. Cook until eggs are slightly undercooked. They will cook more once added back into the dish. Remove eggs and set aside.
  • Add Garlic and sliced white onions to hot skillet and cook for 2 minutes.
    Then add drained noodles, cabbage, celery, carrots, and toss around for a minute. Add soy sauce and oyster sauce mixture. Toss everything until noodles are coated with sauce. Taste and see if additional sauce is needed. If it's too dry add a splash of water.
  • Once you've adjusted the seasoning, add a dash of white pepper, cooked eggs, and sliced green onions to the pan. Toss everything around and serve.



Leftovers can be stored in the refrigerator for up to 2 days, then reheated in the microwave. 
If using a protein like chicken, cook it after the eggs and leave it in the pan while you add the remaining ingredients.
More Glass Noodle Recipes:
Gang Jued Woon Sen
Yum Woon Sen


Serving: 1gCalories: 415kcalCarbohydrates: 45gProtein: 12gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 246mgSodium: 1201mgPotassium: 388mgFiber: 3gSugar: 4gVitamin A: 5668IUVitamin C: 19mgCalcium: 98mgIron: 2mg

Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

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