Phat Woon Sen

1. 1

   Soak the Glass Noodles

   Soak the dried glass noodles in room temperature or slightly warm water for approximately 10 minutes until soft and pliable. Once softened, drain and cut the noodles with scissors for easier consumption. Do not over-soak or the noodles will become mushy when stir-fried.

   10m

   Tips:

   • • Use room temperature water, not hot water
   • • Test noodles - they should be pliable but still firm
   • • Cut noodles while still in the strainer for easier handling
2. 2

   Prepare All Ingredients

   While the noodles are soaking, prepare all your ingredients: finely chop the fresh garlic, slice the pickled garlic into thin rounds, cut the onion into slices, slice carrots into thin 2-inch matchsticks, cut green onions into 2-inch lengths, and cut chicken into bite-sized pieces. This mise en place is crucial for successful stir-frying.

   5m

   Tips:

   • • Prep everything before heating the wok
   • • Keep ingredients organized in separate bowls
   • • Ensure meat is cut uniformly for even cooking
3. 3

   Cook the Aromatics and Protein

   Heat 1 tablespoon of oil in a wok over medium-high heat. Add the fresh garlic and pickled garlic, stir-frying until golden brown and fragrant. Add the chicken pieces along with 1/2 teaspoon fish sauce. Cook, stirring frequently, until the chicken is nearly cooked through but not yet fully done.

   3m

   Tips:

   • • Don't let the garlic burn - it should be golden, not brown
   • • Keep the wok hot for proper stir-frying
   • • Chicken will continue cooking in subsequent steps
4. 4

   Scramble the Eggs

   Push the chicken to one side of the wok. Add a bit more oil to the empty side, then crack in the eggs. Scramble the eggs until they are almost done but still slightly runny. Once nearly set, combine the scrambled eggs with the chicken, breaking the eggs into smaller pieces as you mix.

   2m

   Tips:

   • • Don't overcook the eggs - they'll finish cooking with the noodles
   • • Use your spatula to break eggs into bite-sized pieces
   • • Work quickly to maintain high heat
5. 5

   Add Vegetables and Noodles

   Add the onion and carrot slices to the wok, cooking until just tender (about 2 minutes). If vegetables start to stick, add a spoonful of water. Add the drained glass noodles and the remaining sauces (oyster sauce, soy sauce). Stir-fry vigorously, tossing everything together until the sauces are evenly distributed throughout the noodles and all ingredients are cooked through.

   5m

   Tips:

   • • Vegetables should be tender-crisp, not soft
   • • Use two spatulas or a spatula and tongs for easier tossing
   • • Noodles should be glossy and well-coated with sauce
6. 6

   Season and Finish

   Add a generous dash of white pepper powder and toss to combine. Taste and adjust seasonings as necessary, adding more soy sauce for saltiness or a pinch of sugar for balance. Add the green onions and stir-fry for 30 seconds more. Remove from heat immediately to prevent overcooking.

   1m

   Tips:

   • • White pepper is essential for authentic flavor
   • • Don't skip the taste test - adjust to your preference
   • • Green onions should remain bright green and slightly crisp
7. 7

   Serve

   Transfer the pad woon sen to a serving dish. Garnish with fresh cilantro and thinly sliced Thai bird chilies if you like extra heat. In Thailand, this dish is traditionally served with steamed jasmine rice, not eaten on its own like pad thai.

   1m

   Tips:

   • • Serve immediately while hot
   • • Pair with rice for an authentic Thai meal
   • • Offer extra fish sauce and chilies on the side

• •Don't over-soak the noodles - they should be pliable but firm. Mushy noodles will become gummy when stir-fried.
• •Have all ingredients prepped and ready before you start cooking. Stir-frying happens quickly.
• •Keep your wok very hot throughout the cooking process for the best texture and flavor.
• •White pepper is preferred over black pepper for authentic Thai flavor.
• •If noodles stick together, add a small splash of water while stir-frying.
• •Golden Mountain Sauce or Maggi Seasoning can be added for extra flavor complexity.
• •Traditional Thai preparation always includes pickled garlic for its subtle sour note.
• •Glass noodles absorb sauce readily, so don't be afraid to adjust seasoning at the end.
• •For a restaurant-style presentation, mound the noodles on the plate and garnish generously.
• •This dish tastes best fresh and hot - it doesn't reheat as well as other noodle dishes.

• •
  Steamed jasmine rice (traditional accompaniment)
• •
  Som tam (green papaya salad)
• •
  Tom yum soup
• •
  Thai iced tea
• •
  Fresh cucumber slices
• •
  Nam pla prik (fish sauce with chilies)
• •
  Larb (minced meat salad)
• •
  Thai-style omelets

Pad Woon Sen represents the beautiful fusion of Chinese culinary influence and Thai flavors. Glass noodles (woon sen) were brought to Thailand by Chinese traders along ancient trade routes, where they were quickly adopted and transformed with Thailand's distinctive ingredients and cooking techniques. The name literally translates to 'jelly strands' due to the noodles' transparent, gelatinous appearance when cooked. This dish originated as street food, where vendors popularized it as a quick, nourishing, and affordable option. Unlike restaurant favorites like pad thai or pad see ew, pad woon sen remained primarily a home-cooked comfort food - a simple dish that Thai families prepare for everyday meals. The glass noodles made from mung bean starch have a unique ability to absorb surrounding flavors while maintaining their signature chewy texture, making them ideal for stir-frying with aromatic garlic, savory sauces, and fresh vegetables. Today, pad woon sen continues to be a beloved staple that represents Thai home cooking at its finest.

Authentic pad woon sen is distinguished by several key elements: First, the use of genuine glass noodles (woon sen) made from mung bean starch is essential - these should turn translucent when cooked, not remain white like rice noodles. Second, pickled garlic is a traditional ingredient that adds a subtle sour complexity often missing in Western adaptations. Third, white pepper powder is preferred over black pepper for its distinctive flavor profile that's characteristic of Thai cuisine. Fourth, the sauce combination of oyster sauce, thin soy sauce, and fish sauce creates the proper balance of savory, sweet, and umami flavors - using only soy sauce won't achieve the same depth. Fifth, authentic preparation involves very high heat stir-frying to create a slightly smoky flavor while keeping vegetables tender-crisp. Finally, in Thailand, pad woon sen is always served alongside steamed jasmine rice as part of a larger meal, not as a standalone dish like pad thai. The noodles should be properly soaked but not mushy, maintaining a pleasant chewy texture. Traditional Thai cooks also emphasize the importance of not over-stirring once the noodles are added, allowing them to absorb the sauce naturally. Some regional variations include the addition of Napa cabbage or tomatoes, both common in home cooking.