What is the difference between Pad Thai and Pad Woon Sen?

The main difference between Pad Thai and Pad Woon Sen is the type of noodles and sauces used for each. Pad Woonsen uses clear glass noodles, while Pad Thai uses flat rice noodles. Pad Thai sauce has tamarind juice, sugar, and fish sauce, while Pad Woon Sen sauce has different soy, fish, and sugar combinations.

Are glass noodles healthier than rice noodles?

They are. They have fewer carbs because of the lighter ingredients used to make glass noodles. The glass noodles are made from vegetable starches like mung bean, potato, and pea flowers, making the noodles light and low in calories.

What is the meaning of pad woon sen?

In Thai, Pad means “stir-fry,” and Woon Sen means clear noodles, referring to the type of noodles commonly used in Thai food.

What are Pad Woon Sen noodles made of?

When softened and cooked, the noodles are made from mung bean, pea, or potato flour and have a chewy, fun texture. They are usually packaged as dried noodles wrapped into small bunches in a plastic bag and then covered in a pink or blue net. These glass noodles are found in most Asian markets and at your local grocery store.

Pad Woon Sen Thai Glass Noodle Stir-Fry Recipe

Name: Pad Woon Sen Noodles Recipe (Thai Glass Noodles)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Thai
Ingredients: 5-6 ounces dried glass noodles, soaked in warm water before cooking; ¼ cup oil, vegetable, canola, coconut, or sunflower oil; 5 cloves of garlic, minced; 8 ounces pork loin, thinly sliced; 1 cup cabbage, chopped 1.5 inches wide; ½ cup onion, chopped into 1.5 inches wide; ½ cup carrots, chopped into 1.5 inches wide; ½ cup whole snow pea pods, trimmed on both ends; 1/2 teaspoon - 2 teaspoon ground white pepper. Feel free to add more or less as preferred. * Check kitchen notes below.; 1 tablespoon sugar, white; 3 tablespoons oyster sauce; 1 ½ tablespoon thin soy sauce; 1 tablespoon dark soy sauce. See note for substitute; 2 teaspoons fish sauce; 2 teaspoons rice wine vinegar

Description

Pad Woon Sen Thai glass noodle stir-fry recipe is a classic Thai noodle dish with savory, umami stir-fry sauce made with soy sauce and then stir fry with silky smooth glass noodles, protein, and healthy vegetables. It is an easy recipe with delightful flavors and a quick meal for lunch or dinner!

Ingredients

Scale

5-6 ounces dried glass noodles, soaked in warm water before cooking
¼ cup oil, vegetable, canola, coconut, or sunflower oil
5 cloves of garlic, minced
8 ounces pork loin, thinly sliced
1 cup cabbage, chopped 1.5 inches wide
½ cup onion, chopped into 1.5 inches wide
½ cup carrots, chopped into 1.5 inches wide
½ cup whole snow pea pods, trimmed on both ends
1/2 teaspoon - 2 teaspoon ground white pepper. Feel free to add more or less as preferred. * Check kitchen notes below.
1 tablespoon sugar, white
3 tablespoons oyster sauce
1 ½ tablespoon thin soy sauce
1 tablespoon dark soy sauce. See note for substitute
2 teaspoons fish sauce
2 teaspoons rice wine vinegar

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Instructions

Soak the noodles in hot water in a large bowl for 5 minutes. Once the noodles are soft, drain and set aside until ready to cook.
Make the stir-fry sauce by mixing the sauces, sugar, and white peppers in a small bowl. Set aside.
Heat a wok, a large skillet, or a large saute pan over medium-high heat. Add the oil but save 1 tablespoon for later. Add the eggs and scramble. Leave the eggs in large pieces if possible. Remove from the wok and set aside on a plate for later.
Add the rest of the oil to the wok, add the garlic, and cook until light golden brown. It takes about 15-30 seconds.
Add the pork, and cook for 3-4 minutes or until the meat is light golden brown. Turn the stove to medium heat if your meat is getting too dry.
Add the vegetables, stir everything together, and cook until the vegetables are slightly tender, for around 3-4 minutes.
Add the glass noodles and scrambled eggs and stir well.
Pour in the sauce, stir well, and cook for 2 more minutes. Turn the heat off and serve!

Notes

Don’t skip the white pepper on this recipe. To me, this is the ingredient that sets this recipe apart from the other stir-fry dishes. It has a very distinctive strong peppery and earthy taste that is hard to find substitutes for. Use whole peppers and grind to powder if the options permit. White peppers tend to be spicier than black peppers, use it sparingly, you can always add more at the end too if you need more heat.
Rice wine vinegar. This is also that little extra something in my recipe that will help offset the salty and sweetness from the sauces. It will add just a nice touch of tang but will not take away from the integrity of the traditional Wad Woonsen dish.
The scrambled eggs. You can cook it either separately, set on a plate until ready to mix in later or you can cook it next to the pork (or other protein) right before the meat is almost done. Then you add the vegetables, noodles, and sauces.

Prep Time: 15
Cook Time: 10
Category: Noodles
Method: Stir Fry
Cuisine: Thai