Thai Glass Noodle Stir Fry with Egg, Beef & Bean Sprouts
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
- sweet 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
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)
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
LA Living…
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I love thai food, as long as it’s not super spicy. Making it at home would completely fix that problem (add less spice!)
This would be perfect, I need to learn how to cook Thai Food; we don’t have a place close enough.
I’m sure your homemade version would be much healthier than a restaurant’s too! Good luck in the giveaway, Karen! :)
I totally love Thai food! What a wonderful opportunity!
Good luck to you! CC
I like Thai food. Unfortunately, we would have to drive an hour to the nearest Thai restaurant.
Then you need this cookbook, Su-sieee! Mac!! :) Good luck! CC