Pad Woon Sen Kung (shrimp version), Thai Glass Noodle Stir Fry, Woon Sen Pad Kai
This pad woon sen recipe stir-fries chewy mung-bean glass noodles with chicken, egg, cabbage, carrot, tomato and bean sprouts in a savoury sauce of oyster sauce, thin soy sauce, fish sauce and a little sugar. It is not pad thai: there is no tamarind and no peanuts. It is not pad see ew either: that dish uses flat rice noodles in a dark, sweet soy sauce, while pad woon sen uses glass noodles in a lighter, savoury sauce. And it is nothing like the cold Thai glass noodle salad, yam woon sen — that is a cold salad tossed in a sour lime and chilli dressing, while this is a hot wok stir-fry with egg. One serving is about 400 g.
Pad means stir-fry and woon sen means glass noodles, and the name says exactly what the dish is: mung-bean glass noodles fried in a hot wok with egg, vegetables and a little meat. It is a Thai home-cooking staple rather than a restaurant showpiece — the kind of quick, one-wok dish families cook on weeknights, and a regular item at raan khao gaeng, the curry-rice shops where customers point at trays of homey dishes to be scooped over rice. The noodles themselves came to Thailand with Chinese cooking, and they turn from opaque white threads to clear glass as they cook.
Pairs well with: Jasmine rice, cucumber salad and nam pla prik on the side
Provenance
Thailand
Thai Home Cooking
East & South Asia
Time Dedication
30m
15m prep • 15m cook
Batch Yield
4 Servings
436 kcal per serving
1 serving ≈ 400 g
Technical Skill
Easy
Easy (Wok)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Prime Metabolic Fit
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Thai Home Cooking
Photo: avlxyz, CC BY-SA 2.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $3–4 per serving at home (USD)
A good pad woon sen is judged by its noodles: glossy, tender and evenly coated in sauce, with vegetables that still have bite and egg in soft pieces.
Execution Methodology & Culinary Technique
Prep Stage: Soak, Sauce and Wok Station
15 Mins • Soak & Prep
Put the glass noodles in a large bowl of room-temperature water to soak for 10 minutes. While they soak, whisk the oyster sauce, thin soy sauce, fish sauce, sugar and water into a small bowl until the sugar dissolves. Slice the chicken, chop the garlic, cut the cabbage, carrot, onion, tomato and green onion, rinse the bean sprouts and beat the eggs. Have everything within arm's reach of the stove — a wok stir-fry moves too fast to go looking for ingredients.
Maestro Tip: Do not oversoak the noodles: 10 minutes until soft and pliable is enough. Soaked too long, they turn mushy in the wok.
10 Mins Room-temperature water, about 20°C (68°F)
Soak the dried glass noodles in a large bowl of room-temperature water for 10 minutes until soft and pliable. Drain well, then snip the noodles once or twice with kitchen scissors so they are easy to toss and eat.
Drain the noodles thoroughly — pooled soaking water makes the stir-fry soggy.
Done when: The noodles are soft, clear and pliable, not brittle.
5 Mins Wok on high heat, about 200°C (400°F)
Heat half the oil in a wok until it just starts to shimmer. Add the garlic and onion and stir for 30 seconds until the garlic turns golden. Add the chicken in a single layer and cook for 3 minutes, then stir and cook 2 minutes more until it is cooked through to 74°C (165°F).
Let the chicken sit still at first — that is how it browns instead of steaming.
Done when: The chicken is browned at the edges and cooked through to 74°C (165°F).
3 Mins Wok on high heat, about 200°C (400°F)
Push the chicken to one side, add the rest of the oil to the empty space and pour in the beaten egg. Let it set for 30 seconds, then scramble it into soft pieces and mix it through the chicken.
Do not overcook the egg — soft pieces fold into the noodles better than dry ones.
Done when: The egg is set in soft, golden pieces.
5 Mins Wok on high heat, about 200°C (400°F)
Add the cabbage and carrot with a spoonful of the sauce and toss for 1 minute. Add the soaked noodles and pour the rest of the sauce over them, then toss for about 2 minutes until the noodles are glossy and have absorbed the sauce. Taste a noodle: if it is still chewy, add a splash of water and cook 1 minute longer.
Toss constantly and lift the noodles from the bottom of the wok so every strand meets the sauce.
Done when: The noodles are hot, glossy and tender, and the cabbage is just wilted.
2 Mins Serve hot, 60°C (140°F) or hotter
Turn off the heat and add the tomato wedges, bean sprouts and green onion. Toss briefly so the residual heat warms them through, sprinkle with white pepper, taste and adjust with a little more fish sauce if needed, and serve at once.
Serve straight from the wok — glass noodles go soft and clumpy if they sit.
Done when: The noodles are hot and glossy, the bean sprouts still crisp, the tomato just warmed.
Finishing Touches & Plating
Pad woon sen is at its best the minute it leaves the wok — glossy, savoury and light, with soft egg, tender chicken and vegetables that still have bite. This pad woon sen recipe gives you the home-style Thai stir-fry of glass noodles, chicken and egg that Thai families cook on weeknights, seasoned with oyster, soy and fish sauce rather than the tamarind of pad thai or the sweet soy of pad see ew.
Nutritional Physiology & Benefits
Energy
436
kcal / serving
Protein
27g
Complete AA
Carbs
51g
Complex
Fats
14g
Healthy
| Energy | 436 kcal |
| Protein | 27 g |
| Carbohydrates | 51 g |
| Fat | 14 g |
| Fibre | 3.6 g |
| Sugar | 9.8 g |
| Sodium | 1123 mg |
| Energy | 109 kcal |
| Protein | 6.8 g |
| Carbohydrates | 12.7 g |
| Fat | 3.4 g |
| Fibre | 0.9 g |
| Sugar | 2.4 g |
| Sodium | 281 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin A (carrot, egg), vitamin C (cabbage, tomato, bean sprouts), vitamin K (cabbage, green onion), niacin and B6 (chicken), iron (chicken, egg).
Protein from Chicken and Egg
Chicken breast and egg give about 27 g of protein per serving, which makes pad woon sen a filling lunch rather than a light snack.
Vegetables in Every Bite
Cabbage, carrot, tomato, onion and bean sprouts add fibre, vitamin C and vitamin A, and their crunch balances the soft noodles.
A Light, Quick Plate
Glass noodles are light and quick to cook, and the whole dish comes together in about 30 minutes with one wok to wash.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Jasmine Rice
In Thailand pad woon sen is often served with jasmine rice, carb on carb — the rice soaks up the savoury sauce and turns the noodles into part of a bigger meal.
Vegetables
Cucumber Salad
Cool, crisp cucumber with a little vinegar refreshes the palate between rich, saucy noodles.
Sauces
Nam Pla Prik
Fish sauce with sliced Thai chillies is the classic Thai table condiment — diners add a spoonful to season their own plate, just as salt and pepper are used at a Western table.
Drinks
Iced Tea or Cold Beer
Unsweetened iced tea or a cold lager cuts the saltiness of the sauce and cools the wok heat.
Complete menu
Serve the noodles straight from the wok with jasmine rice, cucumber salad and nam pla prik on the side, and a cold iced tea to drink.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Undercooked Chicken
Chicken must reach 74°C (165°F) inside; undercooked chicken is a food-safety risk. Use a thermometer or cut a piece open to check. This is general guidance, not medical advice.
A Crowded, Cool Wok
Doubling the recipe in one wok drops the heat and the noodles steam instead of frying — they turn soft and clumpy. Cook in two batches if you need more.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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