Dinner in 25 minutes: this easy Thai glass noodle stir-fry has chewy noodles, fluffy scrambled eggs, crisp vegetables, and a sharp chili-vinegar punch.
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These Thai-inspired noodles are similar to Pad Woon Sen (ผัดวุ้นเส้น), but with a much lighter sauce. Soft scrambled eggs, crunchy cabbage, and fresh bok choy make the noodles more filling, while a splash of red chili vinegar adds just the right amount of acidity to balance out the savory flavors.
The trick is not to over-soak the glass noodles, since they can turn mushy in the wok. A quick 5 to 10 minute soak in warm water is all they need to soften while staying pliable enough to soak up all that delicious sauce.
Why My Recipe Works
- Cook the eggs first: Scrambling the eggs separately keeps them soft and fluffy instead of letting them overcook in the wok.
- Prep everything ahead: This stir-fry moves quickly, so having everything ready keeps the garlic and shallots from burning.
- Add the chili vinegar while hot: Tossing the hot noodles with the chili vinegar helps them absorb its sharp, tangy flavor.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
Main Ingredients
- Mung Bean Glass Noodles: Thin, 1-mm dried noodles that turn clear and chewy when cooked. (Sub: Rice vermicelli)
- Large Eggs: Scramble lightly until just set to keep them soft.
- Cabbage: Purple or green cabbage adds crunch. Avoid napa cabbage, which can release too much water.
- Baby Bok Choy: Trim the base so the leaves separate, then clean well. (Sub: Regular bok choy or yu choy sum)
- Garlic: Freshly minced for a fragrant base. (Sub: Jarred minced garlic)
- Shallot: Thinly sliced for mild sweetness. (Sub: Yellow onion)
- Regular Soy Sauce: Adds the main salty, savory flavor. (Sub: Light soy sauce or low-sodium soy sauce)
- Dark Soy Sauce: Adds rich color and deep umami. (Sub: Dark mushroom-flavored soy sauce)
- Fish Sauce: Adds essential savory, Thai-style umami.
- Black Pepper: Freshly ground for gentle heat. (Sub: White pepper)
- Vegetable Oil: Use a neutral, high-smoke-point oil for stir-frying. (Sub: Avocado or canola oil)
Chili Vinegar Sauce
- Red Chili Pepper: Cut into 1-cm pieces for fresh heat. (Sub: Thai bird's eye chili)
- White Vinegar: Adds the sharp acidity needed to balance the savory noodles. (Sub: Rice vinegar or apple cider vinegar)
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make Thai glass noodle stir-fry:
- Soak the noodles: Place the dry mung bean noodles in warm water for 5 to 10 minutes, until loosened and pliable. Drain well and set aside.
- Make the chili vinegar: Combine the sliced red chili and white vinegar in a small bowl and set aside.
- 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 moist. Remove and set aside.
- 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.
- Add the noodles and seasoning: Add the noodles, regular soy sauce, dark soy sauce, fish sauce, and black pepper. Toss until the noodles are evenly coated and heated through.
- Add the bok choy and eggs: Add the baby bok choy and cooked eggs. Toss until combined, then immediately remove from the heat.
- Add the chili vinegar: Toss the hot noodles with the prepared chili vinegar to taste, then transfer to a serving plate.
Expert Tips
- Drain the noodles well before stir-frying to prevent oil from splattering.
- Use a wide skillet or wok so the ingredients have room to cook evenly.
- Drizzle the oil around the pan to distribute it evenly before stir-frying.
- Remove the eggs while still moist to keep them soft and tender.
- Take the pan off the heat as soon as everything is combined to prevent overcooking.
Variations
- Gluten-Free Version: Use certified gluten-free regular and dark soy sauces, and check that your fish sauce is labeled gluten-free.
- Spicy: Add finely minced bird's eye chilies.
- Vegan Adaptation: Omit the eggs and replace the fish sauce with a salty mushroom-based stir-fry sauce.
Pairing Suggestions
Serve this Thai glass noodle stir-fry with:
- Thai Garlic Shrimp: Sweet, garlicky shrimp that comes together as quickly as the noodles.
- Garlic Gai Lan: Bitter, garlicky greens that contrast with the lighter noodles.
- Fresh Spring Rolls: A crisp, refreshing starter that balances the warm noodles.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Not recommended, as the glass noodles and vegetables can become mushy after thawing.
- Reheating: Microwave for 1 to 2 minutes, or reheat in a skillet over medium heat for 3 to 5 minutes, until warmed through.
FAQ
For the best texture, use thin, 1-mm glass noodles made from 100% mung bean starch. Avoid sweet potato glass noodles (Korean dangmyeon), which are much thicker and take longer to cook, throwing off the timing of this quick stir-fry.
Drain the noodles well after soaking and add them to the pan soon after. If they sit too long after draining, the strands can become sticky and clump together.
Crunchy noodles usually mean they weren't soaked long enough. If the soaking water wasn't warm enough or you shortened the soaking time, the noodles may not hydrate fully before they hit the hot pan.
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📖 Recipe
Easy Thai Glass Noodle Stir-Fry
Ingredients
- 8.8 oz dry mung bean glass noodles
- 5 large eggs beaten
- 2 cups green cabbage thinly sliced
- 2 cups baby bok choy trim the base, wash, and drain
- 2 garlic cloves minced
- 1 shallot sliced
- 2 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoon fish sauce
- â…› teaspoon black pepper
- 2 tablespoon vegetable oil or neutral oil
Chili Vinegar Sauce:
- 1 large red chilli cut into 1-cm pieces
- 4 tablespoon white vinegar or rice vinegar
Instructions
- Place the dry mung bean noodles in warm water for 5 to 10 minutes, until loosened and pliable. Drain well and set aside.
- Combine the sliced red chili and white vinegar in a small bowl and set aside.
- 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 moist. Remove and set aside.
- Add the remaining oil to the pan. Add the shallots, garlic, and cabbage and stir-fry for 1 to 2 minutes.
- Add the noodles, regular soy sauce, dark soy sauce, fish sauce, and black pepper. Toss until the noodles are evenly coated and heated through.
- Add the baby bok choy and cooked eggs. Toss until combined, then immediately remove from the heat.
- Toss the hot noodles with the prepared chili vinegar to taste, then transfer to a serving plate.
Jen
So super easy, quick and very tasty. Thanks for posting!
Christie Lai
Thank you so much for making my recipe! Glad you enjoyed it!
Lisa Valenzuela
This was so delicious, easy and quick!!! I didn't have dark soy or scallops but added mushrooms and onions and it was great! Such a healthy option and I ate leftovers today that still rocked!
Christie Lai
Thanks so much for making my recipe, Lisa! Glad to hear those substitutions worked out well! Happy they still tasted great as leftovers too. Happy New Year!
Rosemary
These are so pretty! Suddenly I want to make a rainbow version of these thai glass noodles, you know the unicorn ones 🙂
B
Hi
Can we use Apple Cider Vinegar to make the Chilli Vinegar?
Thanks
B
christieathome
Hi there, yes you can. Hope you enjoy my recipe!
Heidi | The Frugal Girls
Your stir fry really is a feast for the eyes and the textures your described are absolutely tantalizing. What a fabulous easy dinner idea!