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Pad Woon Sen is a classic Thai stir-fry dish featuring glass noodles and fresh vegetables cooked in a savory sauce. Try my crab Pad Woon Sen Noodles, which includes tender crab meat that’s sure to whet your appetite for more!
What is Pad Woon Sen?
Pad Woon Sen is a popular Thai noodle dish known for its translucent glass noodles (woonsen) and vibrant mix of ingredients such as meat, seafood, or tofu. It’s typically flavored with oyster sauce, fish sauce, and a bit of sugar. The ultimate goal is a balance of sweet, savory, and slightly spicy flavors. This versatile dish can be customized with your favorite proteins and vegetables, making it a fantastic choice for any meal.
My Pad Woon Sen noodles with crab (Crab Pad Woon Sen) is a delightful variation of the classic Thai stir-fry, where tender pieces of crab are combined with glass noodles (woonsen) and a flavorful mix of vegetables and seasonings. The crab adds a luxurious touch and a sweet, delicate flavor to the dish, creating a dish that’s both indulgent and satisfying. It’s especially great for special occasions or a sophisticated weeknight treat!
If you love Thai noodles, check out my Pad Thai, Pad See Ew, Pad Kee Mao Drunken Noodles recipes.
Pad Woon Sen Recipe
Pad Woon Sen noodles can be found at street food stalls, local restaurants, and Thai eateries throughout Thailand. It’s popular as a quick and affordable meal option.
My recipe brings authentic Thai flavors straight into your home kitchen, offering a taste that rivals the best dishes found in Bangkok. After extensive research and development in Bangkok, I’ve refined this recipe to ensure it’s perfect for you!
Thai Glass Noodles
Woonsen or woon sen noodle, or Thai glass noodles are translucent noodles made from starches like mung bean or sweet potato. They’re popular in many Asian dishes for their chewy texture and ability to absorb flavors.
Their mild taste makes them a versatile ingredient that can complement a wide range of savory ingredients and sauces.
Woonsen noodles are typically soaked in warm water before cooking. These clear Thai noodles are often used in stir-fries, soups, and salads such as Thai Glass Noodle Salad. They are valued for being gluten-free.
Pad Woon Sen Ingredients
- Thai glass noodles
- Crab meat – while frozen crab meat is convenient, it often lacks the natural sweetness of fresh crab. For the best flavor, use fresh crab and pick the flesh yourself if you have the time. Alternatively, high-quality lump crab meat from a great seafood market is an excellent option.
- Oyster sauce
- Fish sauce
- Bean sprouts
- Scallions
- Eggs
See the recipe card for full information on ingredients.
Frequently Asked Questions
While traditional Pad Woon Sen uses glass noodles, you can substitute with other types of noodles, such as rice noodles or even regular egg noodles, however the flavor and texture will differ.
Common proteins in Pad Woon Sen include chicken, pork, shrimp, or tofu. Feel free to choose based on your preference or dietary needs.
This recipe is only 540 calories per serving.
Ensure you soak the noodles until they are just soft but still slightly firm. Loosen the noodles with your hands before cooking. When stir-frying, make sure to use enough oil and toss in a back and forth motion to keep them separated.
What To Serve With Pad Woon Sen
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Noodles Recipes You Might Like
Pad Woon Sen Recipe
Ingredients
- 8 oz (250g) Thai glass noodles , cellophane noodles
- 4 tablespoons oil
- 2 cloved garlic, minced
- 1/2 onion, thinly sliced
- 3 oz (90g) crab meat, frozen or fresh
- 1 tablespoon oyster sauce
- 2 tablespoons fish sauce
- 1/4 teaspoon sesame oil
- 1/2 tablespoon sugar
- 3 dashes ground white pepper
- 4 oz (125g) bean sprouts, roots removed
- 2 eggs, lightly beaten
- 3 stalks scallions, cut into 2-inch (5 cm) lengths
- salt to taste
Instructions
- Soak the Thai glass noodles in warm water for about 20 minutes, or until they become soft. Drain them using a colander and set aside.
- Heat a wok with 3 tablespoons of cooking oil until very hot. Add the garlic and onions, and stir-fry until aromatic. Add the crab meat and stir well. If using frozen crab meat, add 1 teaspoon of fish sauce to season it, as frozen crab meat can be less flavorful. Skip this step if using fresh crab meat.
- Add the glass noodles to the wok, followed by the oyster sauce, fish sauce, sesame oil, sugar, and ground white pepper. Stir continuously to combine well. Add the bean sprouts and stir quickly. Push the noodles to the side of the wok and add the remaining 1 tablespoon of oil.
- Add the beaten eggs and let them cook for about 10 seconds before pushing the glass noodles over the top of the eggs. Allow it to cook for a few more seconds before flipping the noodles. Gently break the eggs into pieces and mix well with the noodles. Add chopped scallions and salt to taste. Stir a few times, then dish out and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight – it was phenomenal and so so simple. Thank you!
Thank you for your kind comment, Heather. So glad you liked the Crab Noodles recipe.
This was so good! My husband went back for seconds and that’s unusual. I made it with rice noodles, fake crab, and added mushrooms and sugar snap peas. It would be good with any kind of fish I think and probably chicken too. It’s a keeper!
Hi Judith, thanks for trying my recipe. Yes, this crab noodles are amazing, so glad your husband loved it. :)