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: 4 oz (100 g) dried glass noodles; 2 teaspoons palm or brown sugar; 8 oz (250 g) beef tenderloin, flank steak or top sirloin, thinly sliced; Fresh coriander leaves (cilantro) for garnish; ½ teaspoon all-purpose cornstarch 1 teaspoon + 1 tablespoon soy sauce, divided; ½ cup (46 g) red pepper, thinly sliced; 1 tablespoon oyster sauce; 2 garlic cloves, minced; 1 fresh hot red or green chili, preferably Thai (deseeded for less heat), finely sliced; ½ cup (50 g) bean sprouts, ends trimmed; 4 teaspoons fish sauce (nam pla); 2 eggs; Pinch of white pepper; ½ cup (125 ml) water; ½ small onion, thinly sliced; 1 teaspoon + 2 tablespoons high-heat cooking oil, divided; ½ teaspoon salt; ¼ teaspoon white pepper

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.