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 Thai stir-fry dish featuring translucent mung bean noodles. These noodles absorb the deep, umami-packed flavors of soy, oyster, and fish sauces while maintaining a light and bouncy texture. The dish is loaded with colorful vegetables like carrots, cabbage, and mushrooms, and can be customized with your choice of protein such as chicken, shrimp, tofu, or ground pork. This quick and flavorful meal hits all the right notes—sweet, salty, and savory—making it a perfect choice for a satisfying lunch or dinner.
- 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.
