Pad Woon Sen — Glass Noodle Stir-Fry with Shrimp

Ingredients

• 8 oz mung bean glass noodles, soaked in warm water 10 minutes
• 10 oz Shrimp
• 2 cups Napa Cabbage, sliced
• 2 eggs, beaten
• 3 cloves garlic, minced
• 2 tbsp neutral oil
• 2 tbsp oyster sauce
• 1½ tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• ¼ cup chicken stock
• 4 scallions, cut into lengths
• ½ tsp white pepper

Method

1. Drain the noodles when they're pliable but still firm — they will finish cooking in the pan and go gluey if you soak them soft.
2. Whisk the oyster sauce, soy sauce, fish sauce, sugar, stock, and white pepper together.
3. Heat the oil, fry the garlic 15 seconds, then add the Shrimp and cook until shrimp are pink and curled or poultry reads 165°F (74°C). Push aside, scramble the eggs, and combine.
4. Add the Napa Cabbage and stir-fry 1 minute, then the noodles and the sauce. Toss constantly for 2 minutes until the noodles turn translucent and drink up the liquid.
5. Throw in the scallions, toss once, and serve straight away with lime and chili flakes.