Quick & Easy Thai Glass Noodle Stir-Fry

Chewy glass noodles, scrambled eggs, and vegetables 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 with simple ingredients. A better-than-takeout meal perfect for busy weeknights and families.

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

0.55 lb dry mung bean glass noodles (aka mung bean vermicelli / bean thread noodles)
2 cups green cabbage thinly sliced
2 cups baby bok choy ends removed
2 garlic cloves minced
1 small shallot sliced
5 large eggs beaten
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 neutral oil
1 large red chilli chopped
4 tablespoon white vinegar or rice vinegar / apple cider vinegar

Instructions

Soak the dry mung bean noodles in warm to hot tap water for 5-10 minutes, just until they loosen and turn slightly pliable. Drain well and set aside.
In a small bowl, combine sliced red chili with vinegar and set aside.
Heat 1 tablespoon (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.
Add the remaining oil to the pan, followed by shallots, minced garlic, and cabbage, and stir-fry for 1-2 minutes.
Add the noodles, regular soy sauce, dark soy sauce, fish sauce, and black pepper. Toss until the noodles are evenly coated.
Add the bok choy and eggs and toss until combined. Remove from heat.
Season the noodles with chili vinegar to taste while they're in the pan. Transfer to a large serving plate and enjoy!

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