Pad Woon Sen
Thai Stir-Fried Glass Noodles
A light and satisfying Thai stir-fry featuring tender glass noodles, scrambled egg, and crisp vegetables, all coated in a savory sauce.
🧂 Ingredients
- 100 g Glass noodles (mung bean vermicelli)(Also known as cellophane noodles or bean thread noodles.)
- 2 Eggs(Large)
- 2 cups Mixed vegetables(Such as sliced carrots, bell peppers, broccoli florets, snow peas, or napa cabbage. Cut into bite-sized pieces.)
- 2 tbsp Soy sauce(Low-sodium is recommended to control saltiness.)
- 1 tbsp Oyster sauce(Adds umami and a slight sweetness.)
- 1/2 tsp White pepper(Or to taste. Freshly ground is best.)
- 2 cloves Garlic(Minced. Optional, but adds great flavor.)
- 2 tbsp Vegetable oil(For stir-frying.)
👨🍳 Instructions
- 1
Prepare the noodles: Place the dried glass noodles in a large bowl and cover completely with hot (not boiling) water. Let them soak for 8-10 minutes, or until pliable and softened but still slightly firm to the bite. Drain well and set aside. If the noodles are too long, you can cut them with kitchen shears.
⏱️ 10-12 minutes - 2
Prepare the egg: In a small bowl, lightly beat the eggs with a pinch of white pepper. Heat 1 teaspoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and cook, stirring gently, until just set but still slightly moist. Remove the scrambled egg from the wok and set aside.
⏱️ 2 minutes - 3
Stir-fry aromatics and vegetables: Add the remaining 1.5 tablespoons of vegetable oil to the hot wok over high heat. If using garlic, add it and stir-fry for about 15 seconds until fragrant. Add the mixed vegetables and stir-fry for 2-3 minutes until they are crisp-tender. You want them to retain some bite.
⏱️ 3-4 minutes - 4
Combine and sauce: Add the drained glass noodles to the wok with the vegetables. Pour the soy sauce and oyster sauce over the noodles and vegetables. Toss everything together gently using tongs or chopsticks, ensuring the noodles are evenly coated and heated through, about 2-3 minutes.
⏱️ 2-3 minutes - 5
Finish and serve: Add the cooked scrambled egg back into the wok. Sprinkle generously with the remaining white pepper. Toss briefly to combine. Taste and adjust seasoning if necessary. Serve immediately.
⏱️ 1 minute
💡 Pro Tips
- ✓Soaking noodles: Be careful not to oversoak the glass noodles, as they can become mushy. They should be pliable but still have a slight chew.
- ✓High heat is key: Stir-frying requires high heat to cook ingredients quickly and achieve that characteristic wok hei flavor.
- ✓Prep ahead: Have all your ingredients chopped and measured before you start cooking, as stir-frying is a fast process.
- ✓Vegetable variations: Feel free to use your favorite stir-fry vegetables. Ensure they are cut into uniform, bite-sized pieces for even cooking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add protein: Stir-fry cooked shrimp, thinly sliced chicken breast, or firm tofu along with the vegetables.
- Spicy kick: Add a pinch of red pepper flakes or a drizzle of sriracha for heat.