A lighter, gluten-free alternative to pad thai using transparent mung bean noodles.
Glass noodles (woon sen) stir-fried with egg, vegetables, spring onion, and your choice of protein — lighter than rice or egg noodle dishes.
Glass noodles absorb sauce without becoming heavy; the texture is silky and slightly chewy; naturally gluten-free.
Same stall as pad thai — specify woon sen instead of sen lek; protein options usually pork, chicken, shrimp, or mixed seafood.
40–80 THB at street stalls; rarely on tourist menus explicitly but most stalls make it on request.
Glass noodles (made from mung bean starch, not rice or wheat) absorb sauce differently than other noodle types — the result is a lighter, slightly silkier dish than pad thai or pad see ew, and one that happens to be naturally gluten-free.
Available at most street stalls that make pad thai — simply ask for "woon sen" instead of the default noodle type; protein options (pork, chicken, shrimp, or mixed) work the same way as other stir-fries.
Pad woon sen is a good option if you've had several heavier rice-noodle dishes already and want something that still delivers full flavour without feeling as dense.