Stir-fried Glass Noodles with Vegetables and Egg

Soak glass noodles in warm water for 10-15 minutes until softened. Drain them thoroughly and snip into shorter lengths with kitchen scissors.

Prepare your vegetables: thinly slice the carrot, cabbage, white onion, and shiitake mushrooms. Mince the garlic finely.

Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil. Crack the eggs directly into the wok and scramble until just cooked through. Remove the scrambled egg and set aside.

Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the minced garlic and stir-fry for 15 seconds until fragrant.

Add the sliced carrot, cabbage, white onion, and shiitake mushrooms to the wok. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

Add the drained glass noodles to the wok. Pour in the light soy sauce, oyster sauce, fish sauce, and palm sugar. Toss everything together vigorously to coat the noodles and vegetables evenly.

Return the scrambled egg to the wok. Continue to stir-fry for another 1-2 minutes until the noodles are fully cooked and have absorbed the sauce, becoming translucent.

Transfer the Pad Woon Sen to serving plates. Garnish with freshly chopped spring onion and serve immediately. Enjoy your delicious Thai meal!