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–+ servings
thai glass noodles

A Thai Glass Noodle Dish with Egg, Beef & Bean Sprouts

Course Main Courses
Cuisine Thai
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3
Calories 529
Author Christina Conte
A light and delicious beef noodle Thai dish from Katie Chin.

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 dried glass noodles (most are gluten free)

Eggs:

  • 1 Tbsp olive oil (for wok or skillet)
  • 2 eggs
  • ⅛ tsp salt (added to eggs)
  • ⅛ tsp 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 sweet red pepper (fresh, thinly sliced)
  • ½ cup bean sprouts (ends trimmed)
  • ½ tsp salt
  • ⅛ tsp 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)
US Customary - Metric

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

  • Omit the egg to make it egg-free.

Nutrition

Serving: 1 | Calories: 529kcal | Carbohydrates: 43g | Protein: 21g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 1739mg | Potassium: 481mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1185IU | Vitamin C: 72mg | Calcium: 56mg | Iron: 4mg
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