Thai Glass Noodle Stir-Fry

• Mung Bean Glass Noodles: Use thin, 1-mm dried noodles made from mung bean starch sold at Asian grocery stores. Rice vermicelli also works, but the texture will be less chewy.
• Large Eggs
• Cabbage: Purple or green cabbage works. Avoid Chinese cabbage (napa cabbage), which releases more water as it cooks.
• Bok Choy (Pak Choi): Baby bok choy or yu choy sum also works.
• Garlic: Freshly minced garlic offers the best flavor, but jarred minced garlic also works.
• Shallot: Yellow onion also works.
• Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
• Dark Soy Sauce: I prefer Pearl River Bridge Superior as it's thicker and darker than other brands. Dark mushroom-flavored soy sauce also works.
• Fish Sauce: This adds umami and depth, so avoid skipping it.
• Black Pepper: White pepper also works.
• Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola or refined avocado oil.

Chili Vinegar Sauce

• Red Chili Pepper: I prefer using a large red chili because it's milder. Remove the seeds for even less heat. For more heat, use Thai bird's eye chili.
• White Vinegar: Rice vinegar or apple cider vinegar also works for a slightly different acidity.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Instructions

Below are step-by-step instructions on how to make Thai glass noodle stir-fry:

1. Soak the noodles: Place the dry mung bean noodles in warm water for 5 to 10 minutes, until soft, loosened, and pliable. Drain well and set aside.
2. Make the chili vinegar: Combine the sliced red chili and white vinegar in a small bowl. Set aside.
3. Cook the eggs: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the beaten eggs and scramble until just set but still glossy. Remove and set aside. Carefully wipe the hot pan clean with a paper towel held with tongs.
4. Cook the aromatics and cabbage: Add the remaining oil to the pan. Add the shallots, garlic, and cabbage and stir-fry for 1 to 2 minutes until the cabbage is crisp-tender.
5. Cook the noodles: Add the drained noodles, regular soy sauce, dark soy sauce, fish sauce, and black pepper. Toss until the noodles are evenly coated, tender, and chewy.
6. Add the bok choy and eggs: Add the bok choy and toss briefly until slightly wilted. Add the cooked eggs and toss until evenly distributed, then immediately remove from the heat.
7. Finish with chili vinegar: Toss the hot noodles with the prepared chili vinegar, including the sliced chilies, to taste, then transfer to a serving plate.