Name: Glass Noodles with Egg, Beef and Bean Sprouts (Beef Pad Woon Sen)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 3 as a main dish or 4–6 as part of a multi-course meal
Cuisine: Thai
Ingredients: ½ cup (125 ml) water; Fresh coriander leaves (cilantro) for garnish; 8 oz (250 g) beef tenderloin, flank steak or top sirloin, thinly sliced; 2 teaspoons palm or brown sugar; ½ teaspoon all-purpose cornstarch 1 teaspoon + 1 tablespoon soy sauce, divided; 4 teaspoons fish sauce (nam pla); ½ cup (46 g) red pepper, thinly sliced; ¼ teaspoon white pepper; 4 oz (100 g) dried glass noodles; 1 fresh hot red or green chili, preferably Thai (deseeded for less heat), finely sliced; ½ small onion, thinly sliced; ½ teaspoon salt; Pinch of white pepper; 2 garlic cloves, minced; ½ cup (50 g) bean sprouts, ends trimmed; 2 eggs; 1 tablespoon oyster sauce; 1 teaspoon + 2 tablespoons high-heat cooking oil, divided

Preparation info

Serves
3
as a main dish

Difficulty
Easy
Ready in
30 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

My kids love this dish because it’s relatively mild (I omit the chili when I make this for my toddler twins). This light and savory cousin to Pad Thai, is a similar stir-fry noodle dish but uses clear, glass or cellophane noodles instead of the thicker rice stick noodles. You can you use any combination of meat and vegetables in this dish. Because glass or vermicelli noodles are made from mung beans, this is a fantastic low-carb or gluten-free option.