Thai Glass Noodles
Light and flavorful Thai glass noodles stir-fried with vegetables, protein, and a savory sauce—perfect for a quick and authentic meal.
Ingredients
For the Noodles:
- 6 oz glass noodles mung bean noodles
- 1 tbsp oil
For the Protein:
- 1/2 lb ground chicken or shrimp
- 2 cloves garlic minced
- 1/2 onion sliced
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp lime juice
For the Vegetables:
- 1 cup shredded cabbage
- 1/2 cup julienned carrots
- 2 green onions chopped
Optional:
- 1 egg
- Chili flakes or fresh chilies
- Fresh cilantro for garnish
Instructions
Soak noodles
- Soak glass noodles in warm water for 5–10 minutes until softened, then drain.
Prepare sauce
- In a small bowl, mix soy sauce, fish sauce, oyster sauce, sugar, and lime juice.
Cook protein
- Heat oil in a wok or large pan. Cook ground chicken or shrimp until fully cooked. Add garlic and onion, sauté until fragrant.
Add vegetables
- Stir in cabbage and carrots. Cook for 2–3 minutes until slightly tender.
Add noodles and sauce
- Add drained noodles and pour in the sauce. Toss everything together until well coated.
Add egg (optional)
- Push ingredients to one side, scramble the egg, then mix into the noodles.
Finish and serve
- Add green onions, chili, and cilantro. Serve immediately.
Notes
- Do not overcook the noodles—they should remain slightly chewy.
- Adjust seasoning to balance sweet, salty, and sour flavors.
- Use high heat for best stir-fry results.
Nutrition
Calories: 300kcalCarbohydrates: 35gProtein: 18gFat: 10gSodium: 600mg
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