Thai glass noodle stir fry with egg, beef and bean sprouts by Chef Katie Chin makes a fabulous quick and easy weeknight meal! It’s always a winner!
On my very first visit to Los Angeles, I went to a Thai restaurant in Hollywood and for the first time, had a taste of Thai food. This recipe for beef pad woon sen, Thai glass noodle stir fry, is like nothing I had at that restaurant.
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Let’s just say that besides chicken satay, I haven’t touched any Thai food or visited any Thai restaurants since then, and that was 1988.
Chef Katie Chin
This all changed recently, when I was invited to a Thai cooking demonstration and lunch, given by Chef Katie Chin. Katie has been hailed as the “Asian Rachel Ray”, and is has written many other cookbooks, besides Everyday Thai Cooking. She has also been featured in top magazines, made frequent appearances on The Today Show, and been a guest judge on Food Network’s Iron Chef America.
Thanks to Katie, I am recovering from my non-Thai food years. Since sampling her delicious dishes at lunch, I actually went to a Thai restaurant (of my own accord) a couple of weeks ago and really enjoyed it! I even took my mother who had never tasted Thai food, and she loved it too.
Katie shared how to make some dishes from her incredibly beautiful cookbook entitled Everyday Thai Cooking. I am a bit picky when it comes to cookbooks and I really only like them when they are loaded with lots of lovely color photos. I can tell you I was not disappointed in Katie’s cookbook! I also love the fact that there is only one recipe per page, so the instructions are super simple and easy to follow.
If you’re interested in an Asian dish with a bit more kick, check out
my version of spicy soba noodles with chicken and peanut sauce!
You can buy yourself a copy of Katie’s cookbook, as I can assure you-you will not be disappointed.
Thai Glass Noodle Stir Fry with Egg,
Beef and Bean Sprouts
(Beef Pad Woon Sen)
very slightly adapted recipe courtesy of Katie Chin’s Everyday Thai Cooking
FULL PRINTABLE RECIPE BELOW serves 3 as a main course
Ingredients
- beef tenderloin, flank steak or top sirloin
- cornstarch (cornflour)
- soy sauce
- white pepper
- olive oil
- dried glass noodles
- eggs
- salt
- white pepper
- garlic
- onion
- hot, red or green chili, preferably Thai
- bean sprouts
- red pepper
- fish sauce (nam pla)
- oyster sauce
- palm or brown sugar
- coriander leaves (cilantro) for garnish (I do not like cilantro, so I used parsley)
To begin to make this Thai glass noodle dish, toss the beef with the cornstarch, 1 teaspoon soy sauce, pepper and 1 teaspoon of the oil. Cover and set aside for 10 minutes (do not refrigerate).
Bring a large pot of water to a boil, then remove from heat. Next, 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 1 tbsp 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 remaining 1 tablespoon 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.
- Next, add the reserved eggs, bean sprouts, fish sauce, soy sauce, oyster sauce, palm sugar and water and continue to stir-fry for 2 more minutes.
- Finally, add the noodles, and stir-fry for 1 minute.
Next, transfer the Thai glass noodle stir fry dish to a serving platter. Garnish with fresh cilantro leaves (or parsley, if you don’t like cilantro), and serve immediately.
Consequently, if you like this Thai glass noodle dish, you’ll love Katie’s cookbook.
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A Thai Glass Noodle Dish with Egg, Beef & Bean Sprouts
Ingredients
For the 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
For the noodles:
- 4 oz dried glass noodles (most are gluten free)
For the eggs:
- 1 Tbsp olive oil (for wok or skillet)
- 2 eggs
- 1 dash salt (added to eggs)
- 1 dash pepper (added to eggs)
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 pepper (fresh, thinly sliced)
- ½ cup bean sprouts (ends trimmed)
- ½ tsp salt
- 1 pinch of 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 fresh cilantro leaves (for garnish- I do not like cilantro, so I used parsley)
Instructions
Prepare the beef:
- Toss the beef with the cornstarch, soy sauce, pepper and olive oil.
- Cover and set aside for 10 minutes (do not refrigerate).
Prepare the noodles:
- 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.
Prepare the eggs:
- 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.
Prepare the stir fry:
- 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
Nutrition
LA Living…
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I’m a Thai food lover! Although I occasionally stray, I always end up ordering my favorite — Pad See Ew (I’m sure I spelled that wrong), which is wide chewy rice noodles and lots of broccoli bathed in a slightly sweet brown sauce with usually some chicken. I can’t stay away from it! I really like how Katie Chin makes Thai and Asian cooking accessible to those of us who are not expert.
Ooh, that sounds incredibly delicious, Dorothy! Just looking through Katie’s book makes me drool, too! Good luck on the giveaway! :) CC
I love Thai food, but have never cooked much of it. My daughter spent 3 months in Thailand and came home telling me how much she loved it. I would love to be able to cook some authentic recipes for her. Your noodles look great!
Oh, that would be lovely, Cynthia! I’m sure she’d be so surprised! Good luck!! CC ;)
HI Christina…I absolutely love Thai food…One of my favorites for sure!! Have a great day! :)
Sandi @ A New York Foodie
Wonderful! Lots of luck in winning the cookbook, Sandi! CC
Looks like a beautiful cookbook!
It is! Good luck on the giveaway! CC
OH YES!! I am a total Thai foodie lover!!
Hugs Christina and thanks for offering this lovely giveaway
Wonderful!! Good luck in the giveaway, Evelyn!! CC
What a great recipe, I love Thai food but have never made it myself, always get in a restaurant. I have several favorites and am a creature of habit and always order the same thing, this could become my new favorite!
Wonderful, Suzanne! It’s really easy…I was surprised at how easily and quickly it came together! I hope you enter the giveaway! CC
Hi Christina, Seems my PC is back up again. What a crazy day…But anyhow, I love Thai food. The fist place I ever had it was in Las Vegas. My husband and I went were in one of the casinos and we saw this little restaurant. We had no idea as to what to order, but the waiter was very nice and we told him what we liked and he ordered for us. Just fabulous, we were hooked. It is so different than Chinese food. This recipe that you made is very delicious looking. I always like to try new types of foods from other cultures. I have entered into the contest and would love to try this new way of cooking…Thank you for sharing your experience and recipe with us.. :)
As I just wrote to Medeja, who also commented, it’s really great to discover a new cuisine and like it! Opens up so many new possibilities for dinner ideas, too! I’m so glad you were able to enter the giveaway, Dottie! Good luck!! CC
I only recently discovered Thai food and I really love it :) These noodles with beef look so delicious!
It’s really great to discover a new cuisine that we love! Thanks, Medeja!