Thai Pad Woon Sen

Thai Pad Woon Sen in a bowl

The Spruce / Stephanie Goldfinger

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 2 servings
Yield: 2 plates
Nutrition Facts (per serving)
450 Calories
26g Fat
43g Carbs
14g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2
Amount per serving
Calories 450
% Daily Value*
Total Fat 26g 34%
Saturated Fat 3g 16%
Cholesterol 186mg 62%
Sodium 839mg 36%
Total Carbohydrate 43g 16%
Dietary Fiber 7g 27%
Total Sugars 16g
Protein 14g
Vitamin C 52mg 261%
Calcium 132mg 10%
Iron 4mg 22%
Potassium 974mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Thai stir-fried noodle dish is a no-fuss option served at street-food stalls and in home kitchens. Pad woon sen means stir-fried vermicelli in Thai, and the dish usually includes crisp-tender vegetables, egg, and sweet and savory sauce. It's as easy to make as tossing several fresh ingredients together for a delicious and comforting dish.

Thai vermicelli is different from the thin wheat spaghetti found in Italian cuisine. The noodles, commonly found in China, Thailand, Vietnam, and other Asian countries, are thin pasta made from rice. The rice noodles are used in stir-fries, salads like bun, and soups.

Like many Thai home recipes, there are many variations to this dish. We like to add the vegetables at the end because it keeps them bright and crunchy. If you prefer your vegetables on the soft side, add them first. This is a meatless take on the dish, but you can easily add protein like chicken, pork, or tofu.

“The vermicelli rice noodles were so delicate and lacy. Such a nice contrast to the texture of the larger chunky vegetables in this dish. I especially liked the flavor of the tomatoes and oyster sauce. This should definitely be served immediately.” —Diana Andrews

A Note From Our Recipe Tester


  • 3 ounces vermicelli rice noodles

  • 3 tablespoons vegetable oil

  • 2 large eggs

  • 1 small onion, thinly sliced

  • 1 tablespoon finely chopped garlic

  • 1 large tomato, cut into 12 wedges

  • 3 spring onions, thinly sliced

  • 1 cup thinly sliced mushrooms

  • 1 cup coarsely chopped green cabbage

  • 1/2 cup sliced carrots

  • 2 tablespoons oyster sauce 

  • 1 teaspoon fish sauce, more to taste

  • 1 tablespoon sugar

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

    Thai Pad Woon Sen ingredients

    The Spruce / Stephanie Goldfinger

  2. Soak the vermicelli in water for 15 minutes to soften. Drain in a strainer and leave to one side.

    Soaked vermicelli in a white colander

    The Spruce / Stephanie Goldfinger

  3. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add eggs and stir-fry until scrambled.

    Scrambled eggs cooking in a wok on the burner

    The Spruce / Stephanie Goldfinger

  4. Add the onion and garlic and cook until fragrant.

    Eggs, onions and garlic in a wok on a burner

    The Spruce / Stephanie Goldfinger

  5. When the scrambled eggs begin to brown, add the tomatoes, spring onions, mushrooms, cabbage, and carrots. Give it a stir and then add the vermicelli.

    Thai Pad Woon Sen ingredients in a wok on a burner

    The Spruce / Stephanie Goldfinger

  6. Stir-fry until the vegetables and noodles soften slightly, then season with the oyster sauce, fish sauce, sugar, and pepper.

    Thai Pad Woon Sen in a wok on a burner

    The Spruce / Stephanie Goldfinger


This dish is easier to make in a wok, but a large, deep skillet will work in a pinch.

Recipe Variations

  • To add meat, substitute chicken or pork for the mushrooms and cook the protein with the onion and garlic before adding the eggs.
  • Like most stir-fries, you can add or swap out with your choice of veggies. Some good options include broccoli, cauliflower, peas, snow peas, baby corn, bamboo shoots, and more.
  • To make this vegetarian, substitute the fish sauce and oyster sauce with soy sauce and a vegetarian mushroom oyster sauce. Leave out the eggs to make it vegan.

How to Store and Reheat

  • Refrigerate leftover noodles in a covered container for up to 3 days.
  • Since the noodles are delicate, the easiest way to reheat the noodles would be in a microwave for 1 to 2 minutes.