Pad Woon Sen
dry glass noodles
cubed, marinated in 2 tsp fish sauce, dash of white pepper, and 1 tsp corn flour
Maggi seasoning sauce
dark soy sauce
cut into matchsticks
sugar or to taste
Ground white pepper to taste
wedges, seeds removed
cooking oil + 1 tsp cooking oil
Chopped spring onions to garnish
Soak glass noodles in room temperature water for 10 minutes until soft and pliable.
Drain, then cut the noodles with scissors to shorten them.
Mix together oyster sauce, fish sauce, Maggi sauce, and dark soy sauce in a small bowl.
Heat 2 tbsp oil in a wok or a large saute pan, when hot, add garlic and shallots.
Cook until fragrant.
Add chicken, and cook just until the pieces are well separated.
Add prawns and cook until prawns are just about done.
Push everything in the pan to one side, add 1 tsp oil in the empty space, and add eggs.
Lightly scramble and let the eggs set about half way, then mix with the chicken.
When eggs are done, add cabbage, carrots, and 1 tablespoon of the sauce mixture.
Toss quickly just to mix.
Add noodles, followed by the sauce, sugar, and white pepper.
Cook, stirring constantly, until the noodles are done and have absorbed all the sauce.
Add tomatoes, toss just to heat through for 10-15 seconds.
Remove from heat and plate.
Serve garnished with spring onions.
Adapted from hot thai kitchen