Pad Woon Sen with Shrimp

Soak the glass noodles in room-temperature water for 10 minutes, until they become pliable but not fully softened. Drain in a colander and, if the strands are too long, snip them with scissors.

Peel the shrimp and remove the vein. Cut the cabbage into thin strips, the carrot into thin julienne, the onion into half-moons, mince the garlic finely, and cut the green onion into 3–4 cm pieces.

In a separate bowl, mix the oyster sauce, light Thai soy sauce, dark soy sauce and sugar. Stir until the sugar dissolves.

Heat a wok or wide skillet well over medium-high heat and pour in the vegetable oil. Stir-fry the garlic for 20–30 seconds until fragrant, add the shrimp and cook for 2–3 minutes, turning, until pink and opaque. Push the shrimp to the side of the pan.

Pour the beaten eggs into the empty part of the pan, stir quickly until almost set, then add the onion, carrot and cabbage. Stir-fry for 2 minutes so the vegetables soften slightly but stay crisp.

Add the glass noodles and the prepared sauce. Toss with two spatulas for 2–3 minutes, until the noodles turn glossy and absorb the sauce; don't overcook them.

Stir in the green onion, remove the pad woon sen from the heat and serve immediately while hot.