Easy Thai Glass Noodle Stir-Fry (25 Minutes)

Chewy glass noodles, fluffy scrambled eggs, and crisp vegetables are tossed in a light savory sauce with a sharp chili-vinegar finish. This easy Thai glass noodle stir-fry is ready in just 25 minutes.

5 from 5 votes

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Thai

Servings

Calories per serving 338 kcal

Ingredients

8.8 oz dry mung bean glass noodles
5 large eggs beaten
2 cups cabbage thinly sliced
2 cups bok choy washed, drained, and cut crosswise into 1-inch-wide strips
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
⅛ teaspoon black pepper
2 tablespoon vegetable oil or any neutral oil

Chili Vinegar Sauce:

1 large red chili pepper cut into 1-cm pieces
¼ cup white vinegar or rice vinegar

Instructions

Place the dry mung bean noodles in warm water for 5 to 10 minutes, until soft, loosened, and pliable. Drain well and set aside.

Snip long noodles: After draining, cut them a few times with kitchen scissors for easier tossing.

Combine the sliced red chili and white vinegar in a small bowl. 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 glossy. Remove and set aside. Carefully wipe the hot pan clean with a paper towel held with tongs.
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.
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.
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.
Toss the hot noodles with the prepared chili vinegar, including the sliced chilies, to taste, then transfer to a serving plate.

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