Pad Woon Sen {Thai Glass Noodle Stir Fry | Gluten Free}

This Pad Woon Sen is a Thai glass noodle stir fry made with sweet potato glass noodles, veggies, and chicken. It’s simple to make, and gluten-free.

What is Pad Woon Sen?

Pad Woon Sen is a Thai glass noodle stir fry made with sweet potato glass noodles, a protein (like chicken, pork, egg, etc.), and vegetables like cabbage and tomato. It’s then coated with a sauce made from soy sauce, oyster sauce, and sugar, but this version is totally gluten-free and soy-free!

Pad Woon Sen is the perfect simple stir fry made with grain-free noodles and lots of veggies!

Why you’ll love this Pad Woon Sen

• It’s gluten-free and grain free. This recipe is naturally gluten-free with coconut aminos and Thai Glass Noodles! If you’re on a grain-free diet, like the AIP diet or otherwise, glass noodles are the perfect grain free option! The on
• Veggie packed. With cabbage, onion and carrots, this dish is full of veggies.
• It’s super simple. It’s an easy dish to make, while still being delicious!

Recipe Ingredients

• Thai Glass Noodles. These are naturally gluten-free and AIP as they’re made from sweet potato starch!
• Boneless Skinless Chicken Thighs.
• White Onion, Garlic, Shredded Cabbage, and Shredded Carrots.
• Coconut Aminos, Rice Vinegar, Fish Sauce, Coconut Sugar, Salt, and Pepper. This makes the sauce!

Substitutions and Modifications

• Tomato. This dish traditionally has tomato, so if you’re not nightshade-free like me (find a nightshade food list here), you can add it.
• Bok choy. I also love adding chopped bok choy to this dish to complement the cabbage.
• Pork or chicken breast. You can sub this for chicken thighs.
• Egg. If you don’t tolerate eggs, you can leave it out.

How to make Pad Woon Sen

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Step one. Prep the sauce.

Step two. Soak the noodles until soft. Cut them in half once softened.

Step three. Cook the chicken thighs and set aside.

Step four. Soak the noodles until soft. Cut them in half once softened.

Step five. Push the vegetables to one side and add a bit more oil to one side of the pan. Pour one whisked egg into the pan and scramble until cooked.

Step six. Reduce the heat and add the cooked chicken, softened noodles and sauce. Stir to coat until the sauce is fully coating the stir fry.

Tips & tricks

• Switch up the protein. You can also use chicken breast or pork in this recipe!
• Add more veggies. This recipe traditionally has tomato (though I’m personally nightshade-free and forgo it), so go ahead and add that if you tolerate it.

What does pad woon sen taste like?

It’s lightly sweet, mostly savory, and definitely veggie-forward! If you love noodle stir-fries, you’re definitely going to love Pad Woon Sen.

What’s the difference between pad woon sen and pad Thai?

Pad Woon Sen is made with glass noodles and a soy and fish sauce. Pad Thai is made with rice noodles and a peanut sauce. However, think of these dishes like cousins… if you like one, you’ll like the other!

Are Thai glass noodles healthy?

Healthy is always subjective, but considering that these noodles are made from vegetable starch and naturally allergen friendly, we’d call them pretty healthy!

More Gluten Free Noodle Dishes To Check Out

• Gluten Free Pad Thai
• Beef and Broccoli Lo Mein
• Chicken and Ramen Stir Fry

If you tried this Pad Woon Sen or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Pad Woon Sen {Thai Glass Noodle Stir Fry}

Michelle

This pad woon sen is a Thai glass noodle stir fry made with sweet potato glass noodles, veggies, and chicken. It’s simple to make, and gluten-free.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Dishes

Cuisine Thai

Servings 4 servings

Calories 304 kcal

Ingredients

  

1x2x3x

• 3 tbsp coconut aminos
• 2 tsp rice vinegar sub apple cider vinegar for AIP
• 2 tbsp fish sauce
• 2 tsp coconut sugar
• Salt and pepper omit pepper for AIP
• 1 7 oz package glass noodles
• 2 ½ tbsp avocado oil divided
• 1 lb boneless skinless chicken thighs sliced into strips
• 1 white onion sliced thin
• 2 cloves garlic minced
• 1 ½ cups shredded green cabbage
• ½ cup shredded carrot
• 1 egg omit for AIP

To serve

• 2 tbsp green onion chopped
• Lime wedges

Instructions

 

• Combine the rice vinegar, coconut aminos, fish sauce, coconut sugar and salt and pepper to taste in a small bowl and set aside.
• Using a large bowl, soak the glass noodles in hot water for 10 minutes or until soft. Use kitchen scissors to cut the glass noodles in half. Strain and set aside. Lightly coat in avocado oil to prevent sticking.
• Using a large pan, heat the avocado oil over medium-high heat. Add the chicken and lightly season with salt and pepper. Cook for 3-4 minutes on each side or until cooked through. Set aside.
• Reduce the heat to medium and add the onion and garlic. Saute for 3-4 minutes or until soft and fragrant. Add the cabbage and carrots to the pan and saute for another 5 minutes.
• Push the vegetables to one side and add a bit more oil to one side of the pan. Crack the egg into a bowl and lightly scramble. Pour into the pan and scramble until cooked.
• Reduce the heat and add the cooked chicken, softened noodles and sauce. Stir to coat until the sauce is fully coating the stir fry.
• Serve topped with green onion and lime wedges.

Notes

If you don’t tolerate eggs, simply omit from the recipe.

If you’d like to add more vegetables to the dish, add tomato, bok choy, etc.

Nutrition

Serving: 1servingCalories: 304kcalCarbohydrates: 39.1gProtein: 10.7gFat: 12.1gFiber: 2.7g

Keyword pad woon sen

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