Pad Woon Sen (Thai Glass Noodle Stir Fry)

This Pad Woon Sen is such a fun and refreshing meal. Perfect for a day when you are busy, this recipe comes together in just 30 minutes and the whole family will love it!

I don't know about you but I LOVE Thai food. I could eat Thai food for the rest of my life. One of the things that I love most about Thai food is all the deep flavors and delicious vegetable-forward dishes. This Pad Woon Sen is exactly that, this Pad Woon Sen is full of delicious vegetables and tofu and then topped with a bold and flavorful sauce. You will love it!

For more Asian inspired recipes, check out these Saucy and Spicy Garlic Noodles, this Red Curry Pasta, this Gluten-Free Pad Thai or this Thai Pad Pak.

What Is Pad Woon Sen?

Pad Woon Sen is a noodle dish that is similar to Pad Thai. The difference between Pad Thai and Pad Woon Sen is that Pad Woon Sen typically uses glass noodles as opposed to rice noodles. Pad Woon Sen also typically doesn't contain peanut or tamarind-based sauce whereas Pad Thai does. While not as common or popular as Pad Thai, Pad Woon Sen is equally delicious and deserves a feature on your weekly menu!

What Makes This Recipe So Great?

• This Pad Woon Sen is full of bold flavor!
• This recipe only takes about 30 minutes to make. 
• The soft glass noodles, fresh cilantro, and lime juice complement the richness of the sauce.
• This pad woon sen recipe is dairy-free, and vegan. 

Ingredient Notes

• Glass Noodles-The base of this recipe is going to be the glass or vermicelli noodles. Glass noodles are made from vegetable starch - most commonly mung bean, and less often sweet potato, or pea. They are semi-translucent when dry, when freshly cooked, glass noodles are truly glass-like and translucent.
• Dark Soy Sauce-Dark Soy Sauce is richer in flavor than regular soy sauce and is often used to add depth and color to dishes. You can typically find it at your local Asian Market.
• Bean Sprouts-Bean Sprouts are the sprouting seeds of different types of beans, most commonly mung beans. They are commonly used in Asian cooking and can be found in the refrigerated section of the grocery store.
• Vegan Fish Sauce-The vegan fish sauce in this recipe really gives amazing umami flavor to the dish. It is perfect for when you need something to boost the flavor. I get mine from Sprouts but you can also make your own or purchase some on Amazon.

See the recipe card for the full ingredient list and quantities.

Instructions

• Add the glass noodles to a large bowl of water and pour boiling water over the noodles. Let soak for 10 minutes.
• In a measuring bowl, combine the soy sauce, dark soy sauce, vegan fish sauce, coconut sugar, and white pepper and stir until combined. Set aside until ready to use.

• Add 2 tablespoons of olive oil to a cast-iron skillet
• Shred the carrots and dice the tomatoes and tofu. Add the carrots, tomatoes, tofu, and cabbage to the skillet and heat over medium heat until the cabbage has started to wilt, about 5-7 minutes.
• Drain the glass noodles and add them and the bean sprouts and pour the sauce into the skillet. Stir until combined.
• Top with cilantro and green onions and enjoy!

Hint: While traditionally made in a wok, this can be made in a cast iron skillet if that is what you have on hand.

Substitutions

• Tofu - If you aren't a fan of tofu, you can swap it for your favorite vegan protein such as seitan or soy curls!
• Glass Noodles - If you can't find glass noodles, you can use angel hair noodles in a pinch but know that you won't have the same texture or taste.
• Vegan Fish Sauce - If you can't find vegan fish sauce, you can swap it for extra soy sauce in a pinch.

Variations

• Spicy - Top with Thai Bird's Eye Chilis to kick up the flavor up a notch!
• Extra Vegetables - Feel free to throw in any extra vegetables that you want! I love adding zucchini and eggplant occasionally!
• Vegan Eggs - Most Pad Woon Sen recipes contain eggs so if you want to make this a little more traditional, scramble up some vegan just egg and add it to the dish!

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

• Cast Iron Skillet
• Spatula
• Chef Knife
• Cutting Board
• Glass Mixing Bowl

Storage

Store the leftover Pad Woon Sen in an airtight container for 3-4 days in the refrigerator. This recipe makes the perfect meal prep! I like to make a big batch and portion them out in containers to eat during the week!

I wouldn't recommend freezing this dish as it will affect the textural elements of the recipe.

Check out these Air Fryer Nachos for another fun recipe!

Other Thai Inspired Recipes You Will Love!

• Thai Pad Pak
• The Best Gluten-Free Pad Thai
• Easy Instant Pot Vegan Thai Panang Curry
• Vegan Thai Curry Meatball Subs
• 30 Minute Crunchy Thai Quinoa Salad
• Fresh Vegetarian Spring Roll Bowl with Peanut Sauce

Pad Woon Sen (Thai Glass Noodle Stir Fry)

kaydimaggio

This Pad Woon Sen is such a fun and refreshing meal. Perfect for a day when you are busy, this recipe comes together in just 30 minutes and the whole family will love it! 

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Entree

Cuisine Thai

Servings 4 servings

Calories 502 kcal

Ingredients

  

1x2x3x

• 16 ounces vermicelli or glass noodles
• 1 block extra firm tofu
• ¼ cup cilantro
• 2 cups shredded cabbage
• 2 carrots shredded
• 1 to mato diced
• 1 cup bean sprouts
• 2 tablespoons soy sauce
• 1 tablespoon vegan fish sauce
• 1 teaspoon coconut sugar
• ½ teaspoon white pepper
• 2 teaspoons dark soy sauce

Instructions

 

• Add the glass noodles to a large bowl of water and pour boiling water over the noodles. Let soak for 10 minutes.
• In a measuring bowl, combine the soy sauce, dark soy sauce, vegan fish sauce, coconut sugar, and white pepper and stir until combined. Set aside until ready to use.
• Add 2 tablespoons of olive oil to a cast-iron skillet
• Shred the carrots and dice the tomatoes and tofu. Add the carrots, tomatoes, tofu, and cabbage to the skillet and heat over medium heat until the cabbage has started to wilt, about 5-7 minutes.
• Drain the glass noodles and add them and the bean sprouts and pour the sauce into the skillet. Stir until combined.
• Top with cilantro and green onions and enjoy!

Notes

• This recipe is perfect for busy weekdays when you are crunched for time as it only takes 30 minutes to make. Just make sure you are multitasking and soaking the noodles as you are stir frying the vegetables.
• Cut vegetables into uniform sizes so that they are cooked evenly. If you have an uneven slice on the vegetables then they will cook at different times.
• It sounds simple, but make sure to use a large enough pan to make your Pad Woon Sen. You don't want your vegetables to be jumping out of the pan as you are trying to cook them!
• If you’re feeding a larger group or family, increase the number of servings on the printable recipe and it will automatically adjust the ingredient amounts!

Nutrition

Serving: 1servingCalories: 502kcalCarbohydrates: 10.2gProtein: 12.6gFat: 1.5gSaturated Fat: 0.2gSodium: 2360mgFiber: 6.1gSugar: 11.6g

Keyword entree, Vegan

Tried this recipe?Let us know how it was!

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.