Thai Glass Noodles in a Savory Sauce Recipe – Thai Special
Thai Glass Noodles in a Savory Sauce, also known as Pad Woon Sen, is a beloved stir-fried noodle dish in Thai cuisine. Made with translucent mung bean noodles, this dish absorbs the deep, umami-packed flavors of soy, oyster, and fish sauces while remaining light and bouncy in texture. Loaded with colorful veggies and optional protein, it’s a quick, flavorful meal that hits all the right notes—sweet, salty, and savory!
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
For the Noodles & Sauce:
- 200g (7 oz) glass noodles (mung bean vermicelli)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp sesame oil (optional)
- 2 tbsp water
For the Stir-Fry:
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1/2 onion, sliced
- 1 carrot, julienned
- 1/2 cup cabbage, shredded
- 1/2 cup mushrooms, sliced
- 1 egg (optional)
- 100g cooked chicken, shrimp, tofu, or your protein of choice
For Garnish:
- Fresh cilantro or green onions
- Lime wedges
- Crushed peanuts (optional)
Soak the Noodles:
Soak glass noodles in warm water for 10 minutes or until soft. Drain and cut with scissors into shorter lengths.
Mix the Sauce:
In a bowl, combine soy sauce, oyster sauce, fish sauce, sugar, sesame oil, and water. Set aside.
Stir-Fry Veggies and Protein:
Heat oil in a large skillet or wok. Add garlic and onion; stir-fry until fragrant. Add carrot, cabbage, mushrooms, and cook for 2–3 minutes. Push to the side and scramble the egg (if using).
Add Protein and Noodles:
Toss in your cooked protein and drained noodles. Pour the sauce over everything.
Toss to Coat:
Stir-fry for another 2–3 minutes until the noodles are glossy and fully coated. Adjust seasoning if needed.
Serve:
Plate and garnish with herbs, lime, and peanuts if desired.
Recipe Notes :
Noodle Tip: Don’t over-soak the noodles or they’ll get mushy. Rinse with cold water after soaking.
Protein Swap: Easily adaptable—use tofu, shrimp, chicken, or even ground pork.
Flavor Boost: Add a dash of chili paste or Thai basil for extra depth and heat.
Meal Prep Friendly: Pre-chop vegetables and mix sauce ahead for a quick dinner fix.
Make It Vegetarian: Use mushroom oyster sauce and skip the fish sauce.
