Ingredients: 4.5-5 oz dried glass noodles; 1 lb chicken breast, poached until very tender; 4-5 cups of water (for poaching chicken) ½ lb ground pork (or chicken) Pad Woon Sen always reminds me of a homecooked meal from home. I enjoy getting it from here! The noodles are cooked well, so they don't stick together. The dish is a bit oily, but overall savory and flavorful. They give lots of cabbage and egg. I appreciate that the chicken was tender! 6. Woon Sen, or clear glass noodles (วุ้นเส้น) They are also called bean thread noodles, clear glass noodles, mung bean noodles, or cellophane noodles. Like glass, they are clear and typically sold in dry packages wrapped inside a pink net. They need to be soaked in warm water to rehydrate before cooking. Add the shrimp to the salad mixture, and mix well. Step 6. Lastly, add the glass noodles to the salad. Use your clean fingers to massage the ingredients together. Step 7. Add chili flakes and any of the suggested ingredients. Adjust with more fish sauce, lime juice, and fresh and ground chilis as needed. Step 8. For you noodle fiends, Thai Long-An lists Drunken Noodles and Pad Thai as well as entrees like Pad Woon Sen. Curries include the usual red, green, and yellow, plus mussamun, Pa-Naeng, and duck One of the major differences between Pad Thai vs. Pad Woon Sen is that Pad Thai is typically made with rice noodles and Pad Woon Sen is made with glass noodles. The downside of Pad Thai rice noodles is the rice noodles start to stick together soon after they are done because the moisture that comes off them as they sit is like glue that binds 6bUN.