Pad Woon Sen (Thai Glass Noodle Stir-Fry)

Ingredients

• 200g dried mung bean glass noodles (woon sen)
• 250g medium shrimp, peeled and deveined
• 150g boneless chicken breast, thinly sliced
• 3 large eggs
• 3 tablespoons vegetable oil
• 6 garlic cloves, minced
• 1 medium yellow onion, thinly sliced
• 2 stalks celery, cut into 2-inch pieces
• 1 medium carrot, julienned
• 100g napa cabbage, roughly chopped
• 3 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon white sugar
• 1/2 teaspoon ground white pepper
• 2 tablespoons water
• 4 green onions, cut into 2-inch segments
• 1 handful fresh cilantro leaves, for garnish
• 1 lime, cut into wedges, for serving
• 2 tablespoons dried chili flakes, for serving

Instructions

1. Soak the dried glass noodles in room-temperature water for 15 minutes until pliable and softened. Drain thoroughly and use kitchen scissors to cut them into roughly 6-inch lengths to make stir-frying easier. Set aside.
2. In a small bowl, combine the oyster sauce, fish sauce, soy sauce, dark soy sauce, white sugar, and 2 tablespoons water. Stir until the sugar dissolves completely. This is your stir-fry sauce. Set aside.
3. Heat a wok or large heavy skillet over the highest heat possible until it begins to smoke lightly. Add 1 tablespoon of the vegetable oil and swirl to coat the wok.
4. Add the sliced chicken to the hot wok and stir-fry for 2 minutes until cooked through and lightly golden at the edges. Push the chicken to one side of the wok.
5. Add the shrimp to the empty side of the wok and cook for 1 to 2 minutes, stirring, until they turn pink and curl. Toss everything together and transfer the chicken and shrimp to a clean plate. Set aside.
6. Add the remaining 2 tablespoons of oil to the wok over high heat. Add the minced garlic and stir-fry for 20 seconds until fragrant and just beginning to turn golden.
7. Add the sliced onion and julienned carrot and stir-fry for 1 minute. Add the celery and napa cabbage and toss everything together for another 1 minute until the vegetables are slightly wilted but still have a bite.
8. Push the vegetables to the edges of the wok, creating a well in the center. Crack the 3 eggs into the center and scramble them quickly with a spatula, cooking for about 45 seconds until just set but still slightly wet.
9. Add the drained glass noodles to the wok and pour the prepared sauce over everything. Toss vigorously with tongs or chopsticks for 1 to 2 minutes, making sure the noodles are evenly coated with the sauce and have absorbed the liquid.
10. Return the cooked chicken and shrimp to the wok. Add the green onion segments and toss everything together over high heat for 1 final minute until heated through and well combined.
11. Season with ground white pepper, taste, and adjust with a few extra drops of fish sauce if needed. Transfer to a serving platter, garnish with fresh cilantro leaves, and serve immediately with lime wedges and dried chili flakes on the side.