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Thai Stir-Fried Glass Noodles with Carrots and Roasted Peanuts (Pad Woon Sen)

Thai Stir-Fried Glass Noodles with Carrots and Roasted Peanuts (Pad Woon Sen)

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Cellophane noodles—also called glass noodles, bean thread or sai fun (in Thai they're known as woon sen)—are made from the starch of mung beans. Dried, the noodles are thin, wiry and white, but they plump and turn translucent after cooking. To prepare cellophane noodles for stir-frying, they need only to be soaked in room-temperature water for about 20 minutes; use this time to prep the other ingredients. As with all stir-fries, once cooking starts, the process goes quickly, so have your ingredients and equipment ready before you start cooking.

Tip

Don't forget to cut the soaked noodles into shorter lengths using kitchen shears, or you’ll end up with a tangled nest in the pan.

Ingredients
  • 4

    ounces cellophane noodles

  • 2

    tablespoons soy sauce

  • 2

    tablespoons oyster sauce

  • 2

    tablespoons fish sauce

  • 2

    tablespoons lime juice, plus lime wedges to serve

  • 2

    teaspoons packed light or dark brown sugar

  • Kosher salt and ground white pepper

  • 4

    large eggs

  • 6

    teaspoons peanut oil, divided

  • 1

    medium yellow onion, halved and thinly sliced

  • ¼

    small head green cabbage, cored and chopped (about 3 cups)

  • 2

    medium carrots, peeled and shredded on the large holes of a box grater

  • 3

    medium garlic cloves, minced

  • ½

    cup roughly chopped fresh cilantro

  • ¼

    cup chopped roasted salted peanuts

Step 1

In a medium bowl, cover the noodles with about 2 inches room-temperature water. Let stand until are pliable but not fully softened, about 20 minutes. Drain, then use kitchen shears to snip into shorter lengths; set aside.

Step 2

Meanwhile, in a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, lime juice, sugar and ½ teaspoon white pepper; set aside. In another small bowl, beat the eggs with ½ teaspoon each salt and white pepper.

Step 3

When the noodles are ready, in a 12-inch nonstick skillet over medium-high, heat 1½ teaspoons of oil until barely smoking. Pour in the eggs and cook, stirring constantly with a silicone spatula, until just set, about 30 seconds.

Transfer to a plate, then carefully wipe out the skillet with paper towels. Using the spatula, break the eggs into small pieces; set aside.

Step 4

Return the skillet to medium-high, add the remaining 4½ teaspoons oil and heat until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 3 minutes.

Add the cabbage, carrots and garlic, then cook, stirring occasionally, until wilted, 2 to 3 minutes. Distribute the noodles in the pan and, using tongs, toss to combine with the vegetables.

Add the soy sauce mixture and cook, tossing frequently, until most of the liquid has been absorbed, about 1 minute. Add the eggs and toss. Transfer to a platter and sprinkle with the cilantro and peanuts. Serve with lime wedges.