Name: Quick Thai Glass Noodle Stir-Fry (Pad Woon Sen)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: International
Ingredients: 250 g dried bean thread noodles (glass noodles), prepared per packet; 2 tbsp canola oil (or other neutral oil suitable for stir fries); ½ onion, cut into thin wedges; 4 cloves garlic, finely minced; 1 bunch Chinese broccoli (gai lan) or choi sum; 3 eggs, whisked; 350 g chicken thighs, boneless and skinless, sliced into small 5mm thin strips; 2 tsp MAGGI seasoning (or light soy sauce); 1 pinch white pepper (substitute black pepper); 2 tbsp oyster sauce (or vegetarian oyster sauce); 1 tbsp fish sauce; 1 tbsp MAGGI seasoning (substitute light or all-purpose soy sauce); 1 tbsp canola oil (or other plain flavoured oil); 1 tsp white sugar; ⅛ tsp white pepper (substitute black pepper)

Quick Thai Glass Noodle Stir-Fry (Pad Woon Sen)

A fast, family-style Thai noodle stir-fry with glass noodles, tender chicken, and crisp vegetables in a savory-sweet garlicky sauce.

Prep15 min

Cook10 min

Total25 min

DifficultyEasy

Servings4

This Pad Woon Sen is a classic Thai home-style stir-fry that comes together in minutes. The glass noodles soak up a punchy sauce made with oyster sauce, fish sauce, and MAGGI seasoning, while chicken and Chinese broccoli add substance and crunch.

It's a perfect weeknight dinner: quick, flavorful, and endlessly adaptable. Use whatever vegetables you have on hand—just keep the total volume around 5 cups. The key is high heat and a large pan to get that wok hei flavor without a wok.

Method

Toss the sliced chicken with 2 tsp MAGGI seasoning and a pinch of white pepper. Set aside.
In a small bowl, mix together the sauce ingredients: oyster sauce, fish sauce, 1 tbsp MAGGI, 1 tbsp oil, sugar, and 1/8 tsp white pepper. Set aside.
Heat 2 tbsp oil in a large (30cm/12") non-stick pan over high heat until very hot. Add the onion and stir for 15 seconds.
Add the chicken and stir-fry for about 2 minutes, until almost cooked through.
Add the garlic and the stems of the Chinese broccoli (cut into small pieces). Stir for 1 minute, until the chicken is fully cooked.
Push everything to one side of the pan. Drizzle 1/2 tbsp oil into the empty space, pour in the whisked eggs, and gently scramble until almost set. Then toss the eggs with the chicken mixture.
Add the Chinese broccoli leaves and the prepared glass noodles on top (to weigh them down). Pour the sauce evenly over the noodles.
Using two spatulas, toss everything together until the noodles are evenly coated with sauce and no liquid remains in the pan. Serve immediately.

💡 Tips

Use a very large pan (30cm/12") to avoid overcrowding; if your pan is smaller, cook in batches.
Glass noodles are ready when they become translucent and tender; do not overcook them in the pan.
Feel free to swap the vegetables: bell peppers, carrots, or snow peas work great.

Inspired by a recipe from RecipeTin Eats

Quick Thai Glass Noodle Stir-Fry (Pad Woon Sen)

Ingredients

Method

💡 Tips

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