Thai Stir Fried Glass Noodles

INGREDIENTS

• 160 grams bean thread noodles dried
• 2 eggs lightly beaten
• 2-3 tablespoons cooking oil
• 3/4 cup chicken thighs cut into small pieces
• 1 onion small, sliced
• 1 teaspoon soy sauce
• 3 cloves garlic minced
• 1 cup carrots julienned
• 1 cup cabbage shredded
• 1 to mato cut into wedges
• 2 cups bean sprouts
• 2 stalks scallions cut into 1-inch pieces

Sauce

• 2 tablespoons water
• 2 tablespoons oyster sauce
• 1 tablespoons soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 1 dash ground white pepper

Garnish

• 1 small bunch cilantro
• 3 – 4 Thai bird chili sliced

INSTRUCTIONS 

1. Soak the bean thread noodles in a large bowl of room-temperature water for about 10 minutes before preparing the rest of the ingredients. (Drain the noodles using a strainer just before cooking).
2. Prepare the sauce by combining the water, oyster sauce, soy sauce, fish sauce, sugar, and white pepper.
3. Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Pour the beaten eggs into the wok and leave untouched for about 30 seconds before scrambling them. Remove from wok and set aside.
4. Add a splash of cooking oil to the wok if it’s too dry, then stir-fry the chicken. When almost cooked all the way through, add 1 teaspoon of soy sauce to the chicken.
5. Add onion and garlic to the wok. Continue to stir-fry until the onions are slightly translucent and the chicken has cooked all the way through. 
6. Add cabbage and carrots. Stir-fry for about 30 seconds, then add the tomato wedges.
7. Add the glass noodles to the wok, then pour the sauce over the noodles. Give everything a good stir until all of the noodles are evenly coated with the sauce.
8. Return the scrambled eggs to the wok, then add bean sprouts and scallions.
9. Stir to combine all ingredients.
10. Transfer to a serving bowl. Garnish with cilantro and Thai bird chili.