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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.

A pan of pad wood sen after cooking.

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!

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!

Why you’ll love this Pad Woon Sen

  • It’s Gluten Free. This recipe is naturally gluten-free with coconut aminos and Thai Glass Noodles!
  • It’s a Simple Stir Fry. It’s an easy dish to make, while still being delicious!

The Ingredients for Pad Woon Sen

  • Thai Glass Noodles. These are naturally gluten-free and AIP as they’re made from sweet potato starch!
  • Boneless Skinless Chicken Thighs. You could also use chicken breast or pork.
  • White Onion, Garlic, Shredded Cabbage, and Shredded Carrots. Traditionally, this recipe has tomato in addition to these veggies, but I omit that because I am nightshade-free, but if you tolerate it, you could add it.
  • Coconut Aminos, Rice Vinegar, Fish Sauce, Coconut Sugar, Salt, and Pepper. This makes the sauce!
  • Avocado Oil.
  • Egg. Omit this for AIP.
  • Green Onions and Lime. For serving!

All of the ingredients for pad woon sen ready to be cooked.

How to make Pad Woon Sen

  • Step One. Prep the sauce.
  • Step Two. Soak the noodles and set aside.

The thai glass noodles before and after cooking.

  • Step Three. Cook the chicken thighs and set aside.
  • Step Four. Cook the vegetables in the same pan.
  • 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.

The vegetables for pad woon sen before and after cooking.

  • 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.

A pan of pad woon sen with a serving utensil pulling out a portion.

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.

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!

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Pad Woon Sen {Thai Glass Noodle Stir Fry}

  • Author: Michelle
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Ingredients

Units Scale
  • 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 7oz package glass noodles
  • 2 1/2 tbsp avocado oil (divided)
  • 1 lb boneless skinless chicken thighs, sliced into strips
  • 1 white onion, sliced thin
  • 2 cloves garlic, minced
  • 1 1/2 cups shredded green cabbage
  • 1/2 cup shredded carrot
  • 1 egg (omit for AIP)

To serve

  • 2 tbsp green onion, chopped
  • Lime wedges

Instructions

  1. Combine the rice vinegar, coconut aminos, fish sauce, coconut sugar and salt and pepper to taste in a small bowl and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Reduce the heat and add the cooked chicken, softened noodles and sauce. Stir to coat until the sauce is fully coating the stir fry.
  7. Serve topped with green onion and lime wedges.
  • Method: Stovetop

Nutrition

  • Serving Size: 1 serving
  • Calories: 304
  • Fat: 12.1g
  • Carbohydrates: 39.1g
  • Fiber: 2.7g
  • Protein: 10.7g