Thai in 7 stir-fried glass noodles with broccoli and crispy garlic

In Thailand, stir-fried glass noodles are known as phat wun sen. Traditionally, they are cooked with chicken, oyster sauce and vegetables; however, this vegan version always goes down a storm. For added richness, get your hands on some vegetarian oyster sauce – a dollop of that in this stir-fry gives it a lip-smacking umami hit.

stir fried glass noodles with broccoli and crispy garlic
Nassima Rothacker



GLUTEN FREE (use seaweed sauce or gluten-free soy sauce)

200g dried glass noodles (or mung bean noodles)
100g tenderstem broccoli
1 tsp caster sugar
2 tbsp light soy sauce
20g roasted peanuts, roughly chopped
small handful of Thai basil leaves
juice of 1 lime

1. Put the glass noodles in a bowl, cover with room-temperature water and leave to soften for 10 minutes, then refresh in cold water and drain.

2. Finely chop 6 garlic cloves or pound them to a paste using a pestle and mortar. In a small, deep saucepan, heat 300ml vegetable oil over a medium heat to around 180C. To check the temperature, place a small amount of garlic in the hot oil; it should bubble gently and float on the surface. Add all the garlic to the hot oil and fry for 4-5 minutes until the garlic is golden brown.

3. Place a metal sieve over a heatproof bowl and carefully pour the garlic through the sieve to separate it from the oil, then tease it apart with a fork. Drain the garlic on kitchen paper and set aside. Cool and store any leftover oil, and use instead of vegetable oil.

4. Cook the broccoli in a pan of lightly salted boiling water for 3-4 minutes until vibrant green and softened slightly but with a little crunch.

5. Meanwhile, place a few tablespoons of garlic oil in a nonstick wok over a high heat. Using a slotted spoon, remove the broccoli from the boiling water, place it in the wok then stir-fry for a minute or two, until it browns a little. Add the glass noodles and stir-fry for a further minute. Add the sugar and soy sauce and stir into the noodles, allowing them to caramelise. Remove from the heat and add the peanuts, Thai basil, 2 finely sliced long red chillies and the lime juice, then fold together.

6. Serve the noodles in bowls with chopsticks, scattered with the crispy garlic. Add some Thai basil flowers as garnish, if you like.

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thai in 7 cookbook

Our recipes are from Thai in 7 by Sebby Holmes, which is published by Hachette, price £17.99. To order a copy for £10.79 until 19 July go to and enter the code YOUTHAI at the checkout. Book number: 9780857838346. For terms and conditions, see