Pad Woon Sen with Shrimp or Chicken

Why You’ll Love This Recipe

• Springy, translucent noodles that soak up a savory soy–oyster glaze.
• Balanced textures: tender egg, juicy tomato, crisp celery, and sweet onion.
• Flexible protein: choose shrimp for delicate sweetness or chicken for hearty comfort.
• Fast weeknight stir-fry with bright white pepper and a fresh squeeze of lime.

Grocery List

• Produce: Garlic, onion, celery, tomato, scallions, lime, cilantro (optional)
• Dairy: None
• Pantry: Glass noodles (mung bean vermicelli), oyster sauce, light soy sauce, dark soy sauce (optional), fish sauce, granulated sugar, ground white pepper, low-sodium chicken stock or water, neutral oil, cornstarch; 12 oz boneless skinless chicken thighs or medium shrimp

Full Ingredients

Noodles

• 6 oz (170 g) glass noodles (mung bean vermicelli)

Protein (choose one)

• 12 oz (340 g) boneless skinless chicken thighs, thinly sliced on a bias OR 12 oz (340 g) medium shrimp, peeled and deveined
• Marinade: 1 tsp light soy sauce, 1 tsp cornstarch, 1 tsp neutral oil, 1/8 tsp ground white pepper

Sauce

• 2 1/2 tbsp oyster sauce
• 1 1/2 tbsp light soy sauce
• 1 tsp fish sauce
• 1 tsp dark soy sauce (optional, for color)
• 1 tsp granulated sugar
• 1/4 tsp ground white pepper
• 1/4 cup (60 ml) low-sodium chicken stock or water, plus 1–2 tbsp extra if needed

Stir-Fry & Vegetables

• 2 tbsp neutral oil, plus 1/2 tbsp more as needed (peanut, canola, or avocado)
• 2 large eggs, lightly beaten
• 3 cloves garlic, minced
• 1 small yellow onion, thinly sliced (about 1 cup)
• 2 celery ribs, sliced on the bias (about 1 cup)
• 1 medium firm tomato, cut into 8 wedges
• 3 scallions, cut into 2-inch (5 cm) pieces

To Finish

• Lime wedges, for serving
• Pinch of ground white pepper, to taste
• Fresh cilantro leaves (optional)

Step-by-Step Instructions

Step 1: Soak the noodles

Place the glass noodles in a large bowl and cover with warm water at about 120°F/49°C. Soak for 10–15 minutes until flexible and translucent but still slightly firm when pinched. Drain well and snip into 6–8 inch lengths with kitchen scissors. Set aside.

Step 2: Marinate protein and mix the sauce

In a bowl, toss the chicken or shrimp with 1 tsp light soy sauce, 1 tsp cornstarch, 1 tsp neutral oil, and 1/8 tsp white pepper. Let stand 10 minutes. In a separate small bowl, whisk together oyster sauce, light soy sauce, fish sauce, dark soy (if using), sugar, white pepper, and 1/4 cup stock or water until smooth.

Step 3: Preheat the wok and sear the protein

Heat a wok or large skillet over high heat for about 2 minutes, until a wisp of smoke appears (surface approximately 425°F/218°C). Add 1 tbsp oil, swirl to coat, and add the marinated protein in a single layer. Stir-fry just until 80–90% cooked through: shrimp 60–90 seconds until pink and opaque; chicken 2–3 minutes until lightly browned. Transfer to a plate.

Step 4: Stir-fry aromatics and vegetables

Add 1 tbsp oil to the hot wok. Add garlic and stir-fry 15 seconds until fragrant. Add onion and celery; stir-fry 60–90 seconds until crisp-tender with light char at the edges.

Step 5: Soft scramble the eggs

Push vegetables to one side. Add the remaining 1/2 tbsp oil, then pour in beaten eggs. Scramble gently 20–30 seconds until just set and still tender. Toss to mix with the vegetables.

Step 6: Add noodles, sauce, and finish the stir-fry

Add the drained noodles. Pour in the sauce and toss vigorously with tongs or chopsticks for 1–2 minutes until the noodles are evenly coated and glossy. If the pan looks dry or noodles clump, splash in 1–2 tbsp more stock or water. Return the protein to the wok along with tomato wedges and scallions; toss 45–60 seconds to warm the tomatoes while keeping them juicy and intact.

Step 7: Season and serve

Finish with a pinch of white pepper. Plate immediately and serve with lime wedges for squeezing over the noodles. Garnish with cilantro if you like. Eat hot while the noodles are springy and the tomatoes are still bright.

Pro Tips

• Soak smart: noodles should bend easily but still feel slightly snappy; they finish cooking in the sauce.
• Heat matters: preheat the wok until just smoking so the noodles get a glossy, non-gummy finish.
• Add tomatoes late to keep their shape and release just enough juice to sweeten the sauce.
• Keep things moving: toss noodles up and over rather than chopping through them with a spatula.
• If your pan is small, cook the protein in batches so it sears instead of steams.

Variations

• Shrimp Pad Woon Sen: Use shrimp and a touch more white pepper at the end for a peppery lift.
• Chicken + Napa: Add 2 cups thinly sliced Napa cabbage with the onion for extra sweetness and volume.
• Vegetarian: Swap in 12 oz firm tofu (pressed and cubed). Use mushroom-based “oyster” sauce and omit fish sauce; add a handful of sliced mushrooms.

Storage & Make-Ahead

Soak and drain noodles up to 4 hours ahead; keep covered at room temperature. Marinate chicken up to 12 hours (refrigerated) or shrimp up to 2 hours. Store chopped vegetables in airtight containers up to 24 hours. Leftovers keep 3 days in the refrigerator; reheat in a hot skillet with a splash of water or stock (1–2 tbsp) for 1–2 minutes until steamy. Freezing is not recommended; glass noodles can turn brittle or mushy after thawing.

Nutrition (per serving)

Approximate values: 380–430 calories; 44 g carbohydrates; 24–30 g protein; 13–17 g fat; 1000–1200 mg sodium, depending on sauces and protein choice. Calculated for 4 servings; shrimp version trends lower in calories and higher in lean protein.