Glass noodles aren't actually noodles—they're pure mung bean starch that turns transparent when boiled at exactly 212°F.
Thai Glass Noodles (Pad Woon Sen)
Whip up a vibrant bowl of Thai Glass Noodles (Pad Woon Sen) that's bursting with flavor and perfect for busy weeknights! With the satisfying chew of glass noodles, crisp veggies, and a hint of savory soy sauce, this dish not only makes a generous portion but also keeps well for your meal prep adventures. Get ready to delight your taste buds and enjoy delicious leftovers all week long!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 big bunch Chinese broccoli, cut into 5cm/2 pieces, thicker stems halved (~ 5 cups tightly packed once cut) (1.2 L)sub other leafy Asian greens or veg (eg cabbage, carrot)
- 4 garlic cloves, finely minced
- 1/2 onion, cut into thin wedges
- Pinch white peppersubstitute black pepper
- 1/8 tsp white pepper (0.62 ml)
🥩Meat & Seafood(3)
- 350g / 12 oz chicken thighs, cut into 5mm / 0.2” thin strips (0.77 lbs)
- 2 tbsp oyster sauce (or vegetarian oyster sauce) (30 ml)or vegetarian oyster sauce
- 1 tbsp fish sauce (15 ml)
🥛Dairy & Eggs(1)
- 3 eggs, whisked
🫙Pantry Staples(4)
- 250g / 8 oz dried bean thread noodles (glass noodles), prepared per packet, lightly rinsed, drained well (8.82 oz)sub rice vermicelli
- 2 tbsp canola oil, or other plain oil (30 ml)
- 1 tbsp canola oil, or other plain flavoured oil (15 ml)or other plain flavoured oil
- 1 tsp white sugar (5 ml)
🧂Spices & Seasonings(2)
- 2 tsp MAGGI seasoning*, or light soy sauce (10 ml)or light soy sauce
- 1 tbsp MAGGI seasoning*, substitute light or all-purpose soy sauce (15 ml)substitute light or all-purpose soy sauce
👨🍳 Instructions
- 1
Heat oil in a large 30cm/12” pan over high heat until hot. Cook onion 15 sec, add chicken and cook until white on the outside. Add stem of Chinese broccoli and garlic, cook another 1 min until chicken is mostly cooked.
- 2
Shove everything to one side, add small drizzle of oil. Pour in eggs and scramble. When mostly cooked, mix into chicken.
- 3
Top with leafy greens, then noodles, then pour sauce all over. Toss well using two spatulas, de-tangling noodles as best you can, until sauce coats all noodles and there’s no water or sauce left in the pan. Serve!
💡 Pro Tips
- ✓Soak glass noodles in lukewarm water (85-90°F) for exactly 8-10 minutes until pliable but still firm, as oversoaking creates mushy noodles that break apart during stir-frying.technique85-90°F, 8-10 minutes
- ✓Heat your wok or pan to 400-450°F before adding oil - glass noodles need intense heat to prevent sticking and achieve proper texture without becoming gummy.equipment400-450°F
- ✓Add ingredients in 15-30 second intervals as specified because glass noodles absorb liquid rapidly and overcooking any component by even 30 seconds ruins the dish's texture balance.timing15-30 second intervals
- ✓Use two spatulas or tongs to constantly lift and separate noodles during the final toss because glass noodles' starch content causes them to clump irreversibly if not kept moving.technique
- ✓Reserve 2-3 tablespoons of noodle soaking water to add if the pan becomes too dry, as the starch helps sauce adhere while preventing noodle breakage.ingredient2-3 tablespoons
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Glass noodles aren't actually noodles—they're pure mung bean starch that turns transparent when boiled at exactly 212°F.
Thai Glass Noodles (Pad Woon Sen)
Whip up a vibrant bowl of Thai Glass Noodles (Pad Woon Sen) that's bursting with flavor and perfect for busy weeknights! With the satisfying chew of glass noodles, crisp veggies, and a hint of savory soy sauce, this dish not only makes a generous portion but also keeps well for your meal prep adventures. Get ready to delight your taste buds and enjoy delicious leftovers all week long!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 big bunch Chinese broccoli, cut into 5cm/2 pieces, thicker stems halved (~ 5 cups tightly packed once cut) (1.2 L)sub other leafy Asian greens or veg (eg cabbage, carrot)
- 4 garlic cloves, finely minced
- 1/2 onion, cut into thin wedges
- Pinch white peppersubstitute black pepper
- 1/8 tsp white pepper (0.62 ml)
🥩Meat & Seafood(3)
- 350g / 12 oz chicken thighs, cut into 5mm / 0.2” thin strips (0.77 lbs)
- 2 tbsp oyster sauce (or vegetarian oyster sauce) (30 ml)or vegetarian oyster sauce
- 1 tbsp fish sauce (15 ml)
🥛Dairy & Eggs(1)
- 3 eggs, whisked
🫙Pantry Staples(4)
- 250g / 8 oz dried bean thread noodles (glass noodles), prepared per packet, lightly rinsed, drained well (8.82 oz)sub rice vermicelli
- 2 tbsp canola oil, or other plain oil (30 ml)
- 1 tbsp canola oil, or other plain flavoured oil (15 ml)or other plain flavoured oil
- 1 tsp white sugar (5 ml)
🧂Spices & Seasonings(2)
- 2 tsp MAGGI seasoning*, or light soy sauce (10 ml)or light soy sauce
- 1 tbsp MAGGI seasoning*, substitute light or all-purpose soy sauce (15 ml)substitute light or all-purpose soy sauce
👨🍳 Instructions
- 1
Heat oil in a large 30cm/12” pan over high heat until hot. Cook onion 15 sec, add chicken and cook until white on the outside. Add stem of Chinese broccoli and garlic, cook another 1 min until chicken is mostly cooked.
- 2
Shove everything to one side, add small drizzle of oil. Pour in eggs and scramble. When mostly cooked, mix into chicken.
- 3
Top with leafy greens, then noodles, then pour sauce all over. Toss well using two spatulas, de-tangling noodles as best you can, until sauce coats all noodles and there’s no water or sauce left in the pan. Serve!
💡 Pro Tips
- ✓Soak glass noodles in lukewarm water (85-90°F) for exactly 8-10 minutes until pliable but still firm, as oversoaking creates mushy noodles that break apart during stir-frying.technique85-90°F, 8-10 minutes
- ✓Heat your wok or pan to 400-450°F before adding oil - glass noodles need intense heat to prevent sticking and achieve proper texture without becoming gummy.equipment400-450°F
- ✓Add ingredients in 15-30 second intervals as specified because glass noodles absorb liquid rapidly and overcooking any component by even 30 seconds ruins the dish's texture balance.timing15-30 second intervals
- ✓Use two spatulas or tongs to constantly lift and separate noodles during the final toss because glass noodles' starch content causes them to clump irreversibly if not kept moving.technique
- ✓Reserve 2-3 tablespoons of noodle soaking water to add if the pan becomes too dry, as the starch helps sauce adhere while preventing noodle breakage.ingredient2-3 tablespoons