A Thai Glass Noodle Dish with Egg, Beef & Bean Sprouts
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
3
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Calories
529 kcal
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Course
Main Course
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Cuisine
Thai
A Thai Glass Noodle Dish with Egg, Beef & Bean Sprouts
Description
A Thai Glass Noodle Dish with Egg, Beef & Bean Sprouts features beef thinly sliced and marinated briefly with cornstarch and soy sauce, which tenderizes the meat and enhances flavor. Glass noodles are soaked until softened yet still firm, retaining a pleasant bite. Eggs are whisked with salt and pepper then cooked until set but moist, lending delicate texture to the final dish.
The stir-fry begins by sautéing aromatic garlic, sliced onion, and fresh Thai chili, building a fragrant base. Beef and red bell pepper join the pan, cooking briefly before returning the eggs and adding crunchy bean sprouts. The sauce ingredients balance salty, umami, sweet, and spicy notes. The dish finishes by folding in soaked noodles and stir-frying all components together to meld the flavors nicely.
This preparation delivers a multi-textured meal with savory, slightly sweet, and spicy layers characteristic of Thai cooking. Bean sprouts add fresh crunch to tender meat and noodles. It can be served as a main course and adapted by omitting eggs if desired.
To remove eggs, simply omit them and proceed with the rest of the recipe as written.
Ingredients
Beef:
- 8 oz beef tenderloin (or flank steak or top sirloin, thinly sliced-I sliced it while frozen)
- ½ tsp cornstarch (cornflour)
- 1 tsp soy sauce (use liquid aminos for gluten free)
- ¼ tsp white pepper
- 1 tsp olive oil
Noodles:
- 4 oz glass noodles most are gluten free, dried
Eggs:
- 1 Tbsp olive oil (for wok or skillet)
- 2 egg
- ⅛ tsp salt (added to eggs)
- ⅛ tsp black pepper added to eggs
Thai Glass Noodle Stir Fry:
- 1 Tbsp olive oil (for wok or skillet)
- 2 cloves garlic (minced)
- ½ small onion (thinly sliced)
- 1 Thai Chili pepper (fresh- can be a red or green chili-deseeded for less heat, finely sliced)
- ½ cup red bell pepper fresh, thinly sliced, sweet
- ½ cup bean sprout ends trimmed
- ½ tsp salt
- ⅛ tsp white pepper
- 4 tsp fish sauce (nam pla)
- 1 Tbsp soy sauce (use liquid aminos for GF)
- 1 Tbsp oyster sauce
- 2 tsp palm sugar (or brown sugar)
- ½ cup water
- 1 pinch cilantro for garnish- I do not like cilantro, so I used parsley, fresh leaves
Instructions
- Toss the beef with the cornstarch, soy sauce, pepper and olive oil. Cover and set aside for 10 minutes (do not refrigerate).
- Bring a large pot of water to a boil, then remove from heat. Immerse the noodles in the hot water; let stand 3 to 5 minutes, stirring occasionally. Soak until the noodles are soft, yet firm; drain well.
- In a medium bowl, whisk together eggs, salt and pepper.
- Add olive oil to a wok or skillet over medium high heat. Cook the eggs, stirring, until set but still moist. Transfer the eggs to a plate. Wash and thoroughly dry the wok or skillet.
- Heat the olive oil in the wok or skillet over medium high heat. Add the garlic, onion, and chili; stir-fry until the garlic is fragrant the onion is translucent, about 1 minute.
- Add the reserved beef and red pepper and stir-fry for 2 minutes.
- Add reserved eggs, bean sprouts, fish sauce, soy sauce, oyster sauce, palm sugar and water and continue to stir-fry for 2 more minutes.
- Add the noodles, and stir-fry for 1 minute.
- Transfer to a serving platter and garnish with fresh cilantro leaves (or parsley, if you don’t like cilantro), and serve immediately.
Notes
- Thinly sliced beef is marinated briefly with cornstarch and soy sauce to tenderize and season before cooking.
- Soak glass noodles in hot water until softened but still firm to ensure proper texture in the stir-fry.
- Lightly scramble eggs separately to keep moist curds and add them back last for texture contrast.
- Adjust the heat by removing chili seeds or omitting chili if preferred milder flavors.
- You can omit eggs to make the dish egg-free without other changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 529kcal | 26% |
| Carbohydrates | 43g | 14% |
| Protein | 21g | 42% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 177mg | 59% |
| Sodium | 1739mg | 72% |
| Potassium | 481mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1185IU | 24% |
| Vitamin C | 72mg | 80% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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