Pad woon sen is the stir-fried glass noodle dish that Thai families turn to on busy nights. The thin, translucent noodles are made from mung bean starch, and they turn silky and slippery in a hot wok. Street vendors in Bangkok’s Chinatown have cooked them for generations, and home cooks across the country have adopted the dish as their own. With Chinese roots and a Thai sauce of soy, fish sauce, and a touch of sugar, it is comfort food from two cultures at once.
Slippery noodles, savory sauce, quick as can be
The noodles stay springy and separate, each strand coated in a glossy sauce that is salty, sweet, and a little smoky from the hot pan. Pork and shrimp make it hearty, while cabbage, carrot, and green onion keep it light and crunchy. It comes together in about ten minutes of cooking — faster than delivery, and twice as good.
Craving more? Explore all Thai Kitchen recipes.
Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.
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