noodle
Pad Woon Sen
ผัดวุ้นเส้น
Mild
Pad Woon Sen is a light stir-fry of glass noodles (bean thread noodles) with egg, vegetables, and pork or chicken — milder and less oily than Pad Thai, making it a great choice for those seeking something lighter.
Cultural Origin
Pad Woon Sen is a Chinese-Thai stir-fry built around glass noodles made from mung bean starch, a technique brought by Teochew and Hokkien migrants in the 19th and early 20th centuries. It became a household staple across Central Thailand and is now found nationwide in home kitchens and rice-and-curry shops.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The standard version uses egg, pork, and a soy-oyster sauce base with cabbage and tomato. |
| Southern | Southern cooks often add more chili and seafood, particularly shrimp or squid. |
Allergens & Sensitivities
eggsoyshellfishgarlicchili
Key Ingredients
- glass noodles
- egg
- carrot
- spring onion
- pork or chicken
Where to Try It
Thai rice-and-curry shops and street stalls throughout the country.
Tips
- Soak glass noodles in room-temperature water (not boiling) for 10 minutes before cooking — they absorb all the sauce flavour beautifully.