Glass noodles stir-fried with shrimp, egg, and vegetables
Thai Pad Woon Sen with Shrimp
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
3
3 servings
Difficulty
Easy
Cost
Moderate
$$
Thai Pad Woon Sen with Shrimp
Glass noodles stir-fried with shrimp, egg, and vegetables
Light but satisfying Thai-style stir-fried glass noodles with shrimp, egg, cabbage, and a savory sauce that clings to every strand.
15m
Prep Time
10m
Cook Time
25m
Total Time
3
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Pad woon sen is the softer, silkier cousin of pad thai. It is less sweet, less saucy, and often even better for weeknights because it comes together quickly with flexible vegetables.
Ingredients
- 6 oz glass noodles
- 8 oz shrimp, peeled and deveined
- 2 eggs
- 2 cups shredded cabbage
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 2 scallions, sliced
HeatTool
Test Kitchen Pick
Wok
Helpful Tool
Why a wok helps here
High-heat cooking gets easier when the pan can move food quickly without steaming it. That is the real advantage for stir-fries like this one.
This recipe benefits most from faster heat response and more tossing room.
- Keeps vegetables and proteins from steaming
- Makes quick sauce reduction easier
A flat-bottom wok is the most useful upgrade if you cook stir-fries more than once in a while.
Shop wok options for this recipeInstructions
- 1
Soak the glass noodles in warm water until pliable, then drain well.
- 2
Scramble the eggs quickly in a wok or large skillet and transfer to a plate.
- 3
Stir-fry the shrimp until just cooked, then add the cabbage and carrot and cook briefly.
- 4
Add the noodles and sauces and toss until the noodles are glossy and tender.
- 5
Fold the eggs back in, finish with scallions, and serve with lime wedges.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
ShrimpChicken thigh
Thinly sliced chicken thigh cooks quickly and stays tender
Oyster sauceExtra soy sauce plus a pinch of sugar
The flavor is less deep but still balanced
DepthPantry
Test Kitchen Pick
Fish Sauce
Helpful Pantry Staple
Why the fish sauce matters
This dish leans on fish sauce for a lot of its savory depth, so the bottle you use has more impact than most pantry upgrades.
This is one of the few ingredients here that noticeably changes the final dish.
- Builds the backbone of the sauce
- Useful well beyond this recipe
A better bottle makes a real difference here and pays off across Vietnamese and Thai cooking.
Shop fish sauce for this recipeTips & Storage
Pro Tips
Have everything ready before you start because stir-fry dishes move quickly.
If the noodles seem dry, add a tablespoon or two of water while tossing.
Storage
Refrigerate for up to 2 days.
Reheating
Reheat quickly in a skillet with a small splash of water.
Nutrition Facts
Per serving (1 bowl) · 3 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein21g
Carbohydrates37g
Fat13g
Fiber2g
Sugar4g
Sodium1010mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Are glass noodles the same as rice noodles?
- No. Glass noodles are usually made from mung bean starch and have a bouncier, more translucent texture.
- Can I skip the shrimp?
- Yes. Chicken, tofu, or just egg and vegetables also work well.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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