Quick & Easy Thai Glass Noodle Stir-Fry

Name: Quick & Easy Thai Glass Noodle Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 0.55 lb dry glass noodles ((aka Mung Bean Vermicelli or Bean Thread Noodles)); 2 cups green cabbage (thinly chopped); 2 cups baby bok choy (ends removed & washed); 2 garlic cloves (minced); 1 small shallot (sliced); 5 large eggs (beaten); 2 tbsp regular soy sauce (or light soy sauce); 1 tbsp dark soy sauce; 2 tbsp fish sauce; 1/8 tsp black pepper (or white pepper); 2 tbsp vegetable oil (or neutral oil); 1 large red chilli (sliced); 4 tbsp white vinegar (or rice vinegar / apple cider vinegar)

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Chewy glass noodles, eggs, vegetables, and aromatics stir-fried in a light savory sauce and seasoned with tangy chili vinegar. This quick and easy Thai glass noodle stir-fry is ready in 25 minutes! A family-friendly meal perfect for busy weeknights.

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Why This Recipe
Ingredients & Substitutes
Variations
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
📖 Recipe

This Thai glass noodle stir-fry features clear glass noodles stir-fried with scrambled eggs, cabbage, baby bok choy, and aromatics in a soy-based sauce. Then it's served with red chili vinegar.

The noodles are very chewy in texture as they're made with mung bean starch. When they're combined with veggies, eggs, and red chili vinegar, it's a flavor explosion!

It's a Thai-inspired dish reminiscent of Pad Woon Sen, but it contains more vegetables and the sauce is lighter. There is also no meat.

The most underrated ingredient in this recipe is the red chili vinegar. The acidity balances out the savory taste of the noodles making it hit the spot - so don't skip it!

Why This Recipe

Ready in 25 minutes!
Easy to make.
Family-friendly (if you omit the red chili)!
Great for busy weeknights.
Made with simple ingredients.

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements:

Mung Bean Glass Noodles (aka Bean Vermicelli Glass Noodles or Bean Thread Noodle): Or substitute with rice vermicelli and prepare according to package directions.
Cabbage: Purple cabbage or green cabbage both work. Avoid napa cabbage or Chinese cabbage as it'll release too much water into the pan.
Baby Bok Choy: Or substitute with regular bok choy, yu choy sum, or baby gai lan and chop into 2-inch long pieces.
Garlic
Shallot: Or substitute with onion.
Large Eggs
Regular Soy Sauce: Or substitute with low-sodium soy sauce or light soy sauce.
Dark Soy Sauce: Or substitute with dark mushroom soy sauce or season with more regular soy sauce to taste at the end of cooking.
Fish Sauce: Or add more regular soy sauce to taste.
Black Pepper: Or substitute with white pepper.
Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low-smoke point oil.
Red Chili: Use any large red chili or Thai bird's eye chili for a spicier version
White Vinegar: Or substitute with rice vinegar or apple cider vinegar.

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

Variations

Meat Version - Replace the eggs with ½ lb sliced boneless chicken thighs, pork shoulder, or flank steak. Marinate the meat with ¼ teaspoon baking soda, 1 tablespoon neutral oil, and 1 teaspoon regular soy sauce.
Shrimp Version - Replace the eggs with jumbo or large shrimp.
Tofu Version - Replace the eggs with fried tofu balls or extra-firm tofu seasoned with salt and pepper.
Gluten-free Version - Replace both soy sauces with tamari sauce, coconut aminos or gluten-free soy sauce. Use gluten-free fish sauce.

Expert Tips

Don't boil mung bean noodles or they will be soggy - just soak them in warm to hot tap water just until loosened, about 5-10 minutes, and strain.
Chop vegetables in thin strips so they can incorporate easily with the noodles.
Prepare the ingredients in advance as the cooking process is fast.
Don't overcook the eggs - once they take shape and are still moist looking, remove from heat.
Don't overcook the noodles - once they are incorporated with the other ingredients, remove from heat.
Don't skip the chili vinegar - the tangy flavor balances the savory noodles.

Instructions

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

Prepare noodles: Soak the dry glass noodles in warm to hot tap water for 5-10 minutes, just until they loosen and turn slightly pliable. Drain well and set aside.
Make chili vinegar: In a small bowl, combine sliced red chili with vinegar and set aside.
Cook eggs: Heat 1 tablespoon or 15 ml vegetable oil in a large pan on medium-high heat. Add beaten eggs and scramble them until they take shape but are still moist. Remove and set aside.
Cook aromatics and cabbage: Add the remaining oil to the pan, followed by shallots, minced garlic, and cabbage and stir-fry for 1-2 minutes.
Add noodles and seasoning: Add noodles, regular soy sauce, dark soy sauce, fish sauce, and black pepper. Toss until the noodles are evenly coated.
Add bok choy and eggs: Add the bok choy and eggs and toss until combined. Remove from heat.
Add chili vinegar: Season the noodles with chili vinegar to taste while they're in the pan. Transfer to a large serving plate and enjoy!

Storage & Reheating

Thai glass noodle stir-fry will last up to 4 days stored in an airtight container in the fridge, once cooled. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
I don't recommend freezing Thai glass noodle stir-fry as the noodles and vegetables will become mushy.

Pairing Suggestions

Thai glass noodle stir-fry serves well with:

Starters: Egg rolls or Fresh rolls.
Vegetable Dishes: Chinese garlic bok choy, Spicy Garlic Bok Choy, Chinese Garlic Yu Choy, Chinese Garlic Gai Lan, Garlic Green Beans or Stir fried Snow Pea Leaves.
Protein Dishes: Bang bang shrimp, Crying Tiger Beef, Thai Garlic Shrimp, or Pad kra pao
Noodle Dishes: Thai Drunken Noodles, Pad See Ew, Chicken Pad Thai, or Shrimp Pad Thai.
Rice Dishes: Thai Spicy Basil Fried Rice or Thai Railway Fried Rice.

FAQ

Can I make this in advance?

Thai glass noodle stir-fry can be made up to 4 days in advance and stored in an airtight container in the fridge, once cooled. To reheat, microwave or reheat on the stovetop until hot throughout. The noodles will soften over time.

Can I add more protein?

Feel free to add protein to this dish, like sliced chicken, beef, pork, tofu, or shrimp.

What are mung bean noodles?

Mung bean noodles are dry, thin and translucent noodles made of mung bean starch. They become clear when cooked and are available at the Asian supermarket in the dried section. Below is an image of them:

📖 Recipe