Pad Woon Sen (Thai Stir-Fried Glass Noodles with Shrimp and Egg)

Soak 120 g glass noodles in lukewarm water for only 10 minutes, then drain well.

Press a strand with your fingers: it should bend but still feel springy, because over-soaked noodles break easily during stir-frying.

Slice 120 g cabbage and 60 g carrot thinly, and pat 180 g shrimp dry before cooking.

Keep everything near the stove so the high-heat stir-fry moves quickly and nothing sits half-cooked in the pan.

Heat the pan thoroughly over high heat, add 1 tablespoon cooking oil, and stir-fry the shrimp for about 1 minute.

Stop when the outside turns pink, since they will finish cooking with the noodles later.

Add the cabbage and carrot, keeping the heat high, and stir-fry for about 1 minute.

The edges should soften slightly while the centers stay crisp, so avoid cooking until the vegetables release too much water.

Push the ingredients to one side and crack 2 eggs into the empty space, stirring gently until softly scrambled.

When the eggs are only partly set, add the drained noodles and fold everything together.

Add 2 tablespoons soy sauce and 1 tablespoon oyster sauce and toss for 1 to 2 minutes.

Serve when the noodles are glossy and translucent and the shrimp are opaque in the center.