Pad Woon Sen (Thai Glass Noodle Stir Fry)

Ingredients

• 3 ounces glass noodles
• 1 1/2 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon chili powder
• 2 tablespoons water
• 2 tablespoons vegetable oil or other neutral oil
• 2 large eggs, whisked
• 1/2 small onion, julienned
• 2 garlic cloves, minced
• 1 cup green cabbage, chopped into bite size pieces
• 1/2 cup carrot, sliced on the bias
• 1/2 cup fresh shiitake mushrooms, sliced
• 1/2 cup baby corn, well drained
• 1 tomato, seeds removed and cut into wedges
• 2 scallions, finely chopped

Instructions

1. 1

   Soak the glass noodles in tepid water for 15 minutes. Drain well and set aside.

2. 2

   Mix the soy sauce, oyster sauce, fish sauce, sugar, water, and chili powder in a bowl, and set aside.

3. 3

   Add the vegetable oil to a wok or deep skillet over medium high heat. Add the eggs and scramble them.

4. 4

   Add the onion, carrot, garlic, cabbage, carrot, and baby corn, and stir fry for 3-4 minutes, until the vegetables have softened but still yield a slight crunch.

5. 5

   Add the noodles and the sauce and toss well. Keep stir frying until the noodles have absorbed most of the sauce.

6. 6

   Stir in the tomato and turn the heat off.

7. 7

   Transfer the dish to a plate and top with scallions. Serve.