Pad Woon Sen is a classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness and Thai bird chili Yummy Pad Woon Sen for a spicy kick.
Pad Woon Sen is one of my very favorite Thai dishes. It may not be as popular as Pad Thai but is sure to satisfy your taste buds. Silky glass noodles (woon sen) are stir-fried in a savory sauce. This dish is loaded with veggies and protein, making it a very satisfying meal.
Bean thread noodles (also known as “glass noodles” or “cellophane noodles”) are easily mistaken for rice vermicelli when uncooked because they look very similar. A lot of Asian supermarkets keep both types of noodles on the same shelf, so read the packaging to ensure you’re buying the right kind.
Once they are cooked, you’ll be able to see that the rice vermicelli is white and opaque, while glass noodles are more transparent.
You’ll also notice a difference in textures between those two types of noodles. Glass noodles are slightly smoother and more starchy than rice vermicelli. It is very similar to the sweet potato starch noodles used in Japchae, only thinner.
Soak 160g of (dry) glass noodles in room temperature water for about 10 minutes before preparing the rest of the ingredients.
Keep them soaking in the water until just before you start cooking. Drain the noodles using a colander or strainer just before you fire up the wok.