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 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 tbsp regular soy sauce (or light soy sauce); 1 tbsp dark soy sauce; 2 tbsp fish sauce; 1/8 tsp black pepper; 2 tbsp vegetable oil (or neutral oil); 1 large red chilli (chopped); 4 tbsp white vinegar (or rice vinegar / apple cider vinegar)

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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.

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Why This Recipe
Ingredients & Substitutes
Instructions
Expert Tips
Variations
Pairing Suggestions
Storage & Reheating
FAQ
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This Thai glass noodle stir-fry is so tasty and satisfying, especially with the red chili vinegar. The saucy, clear glass noodles are chewy and go perfectly with the soft scrambled eggs, crunchy cabbage, and leafy bok choy.

It's a Thai-inspired dish reminiscent of Pad Woon Sen, but it contains more vegetables and the sauce is lighter, and there's no meat. The most underrated ingredient in this recipe is the red chili vinegar. The acidity balances out the savory noodles, making it hit the spot!

Why This Recipe

We cook the eggs first, then remove them from the pan so they stay tender and don't overcook in the final stir-fry.
I tested this recipe with two types of dark soy sauce. For the best color, use a thicker variety such as Pearl River Bridge or Lee Kum Kee Premium.
Many Thai glass noodle recipes turn out soggy; my method of soaking the noodles in warm to hot water just until loosened helps them stay chewy during the stir-fry.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Mung Bean Glass Noodles (aka Bean Vermicelli Glass Noodles or Bean Thread Noodle): 1-mm thin, dry, white noodles that turn clear after cooking, typically found at the Asian market in the noodle section. Substitution: Rice vermicelli.
Large Eggs
Cabbage: To lighten the noodles. I'm using purple cabbage but you can also use green cabbage. Avoid using napa cabbage as it can release water into the noodles.
Baby Bok Choy: To add color and crunch. Substitutions: Regular bok choy, yu choy sum, or napa cabbage (chopped into 2-inch pieces).
Garlic Cloves: To add aroma and flavor. Substitution: Jarred minced garlic.
Shallot: To add aroma and sweetness. Substitution: ¼ cup onion.
Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
Dark Soy Sauce: Adds a deep brown color and umami [I recommend Pearl River Bridge Superior or Lee Kum Kee Premium]. Mushroom-flavored dark soy sauce is also a great option.
Fish Sauce: This adds a salty umami taste [I recommend Red Boat, Squid, or Thai Kitchen]. Substitution: Use soy sauce mixed with a squeeze of lime juice.
Black Pepper: To add a gentle kick.
Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
Red Chili Pepper: For the red chili vinegar. Use any large red chili or Thai bird's eye chili for a spicier version.
White Vinegar: For the red chili vinegar. Substitutions: 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:

Prepare the noodles: 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.
Make the chili vinegar: In a small bowl, combine sliced red chili with vinegar and set aside.
Cook the eggs: 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.
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 the 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!

Expert Tips

Don't boil mung bean noodles - they'll turn soggy. Instead, soak them in warm to hot tap water just until loosened (about 5-10 minutes), then drain.
Slice the vegetables into thin strips so they mix evenly with the noodles.
Prep all ingredients in advance, as the cooking process moves quickly.
Avoid overcooking the eggs - once they're set but still slightly moist, remove them from the heat.
Avoid overcooking the noodles - once they're fully combined with the other ingredients, take them off the heat.
Don't skip the chili vinegar; its tangy acidity balances the rich, savory noodles.

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.
Gluten-free version: Replace both soy sauces with tamari sauce, coconut aminos, or gluten-free soy sauce. Use gluten-free fish sauce.

Pairing Suggestions

Thai glass noodle stir-fry pairs well with:

Starters: Egg Rolls or Fresh Spring Rolls.
Vegetable Dishes: Spicy Garlic Bok Choy or Garlic Gai Lan.
Rice Dishes: Thai Spicy Basil Fried Rice or Thai Railway Fried Rice.
Protein Dishes: Crying Tiger Beef, Thai Garlic Shrimp, or Pad Kra Pao.

Storage & Reheating

Leftover Thai glass noodle stir-fry can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Freezer-friendly? Thai glass noodle stir-fry is not ideal for freezing as the noodles and vegetables will become mushy.

FAQ

Can I make Thai glass noodle stir-fry 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. To enjoy, reheat in the microwave or on the stovetop until heated through.

Can I add more protein?

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

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