← Nouns Cooking · Thai

Ingredients

• 100 g dried mung bean glass noodles (woon sen)
• 1 tbsp Oyster sauce
• 1 tbsp light soy sauce
• 1 tsp Dark soy sauce
• 1 tsp Sugar
• 3 tbsp Water
• 2 tbsp Vegetable oil
• 3 cloves Garlic, finely chopped
• 150 g chicken thigh or raw prawns, thinly sliced
• ½ Onion, sliced
• 2 Eggs
• 120 g Cabbage, shredded
• 1 Carrot, cut into thin matchsticks
• 1 Tomato, cut into wedges (optional)
• 3 Spring onion, cut into 4 cm lengths
• ground white pepper, to taste

Method

1. Soak the noodles in room-temperature water for 10 min, until soft and floppy. Drain and snip them a few times with scissors so they are easier to toss. Stir the sauce ingredients together.
2. Heat the oil in a wok over high heat. Fry the garlic for 30 seconds until pale golden, then add the chicken and onion and stir-fry for 2–3 minutes until the chicken is cooked through.
3. Push everything aside, crack in the eggs and scramble them for about 1 minute until just set.
4. Add the cabbage, carrot and tomato and toss for 1–2 minutes, until the cabbage starts to wilt.
5. Add the noodles and sauce and toss for 2 min, until the noodles turn glossy and evenly brown and have soaked up the liquid. Splash in a little more water if they stick.
6. Toss in the spring onions with a good pinch of white pepper and serve hot.

Tips

• Thai glass noodles are made from mung bean starch; Korean sweet-potato noodles are thicker but work in a pinch.
• Oyster and soy sauces contain wheat; tamari and a gluten-free oyster sauce make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Rachel Cooks Thai Hungry in Thailand