A wok is ideal to make this Thai Pad Woon Sen recipe because it can safely reach high temperatures to sear the ingredients without ruining the pan. If you don’t have a wok, you will want to use a large nonstick skillet, NOT stainless-steel or cast iron like commonly use in stir fries. The noodles are extremely sticky and will stick and break against any other pan that’s not nonstick unless you use an exorbitant amount of oil (which I don’t recommend!). Instead, a nonstick skillet can still deliver a successful, charred, caramelized stir fry by stirring the ingredients less and letting them nicely brown.