Pad Woon Sen

Light savory stir fry

• Ready In: 30 mins
• Serves: 4

Ingredients

• 115  g  rice noodles
• 2  tablespoons oyster sauce
• 1  tablespoon soy sauce
• 1  tablespoon black soy sauce
• 1  onion
• 1⁄2 tablespoon garlic (2-3 cloves)
• 2  eggs
• 1  cup cabbage
• 1  cup mushroom
• 1⁄2 cup carrot
• 1  zucchini
• 1  Thai chile
• 1  pinch pepper

Directions

1. Soak glass noodles in room temperature water for 10 minutes until soft and pliable. Drain, then cut the noodles with scissors to shorten them.
2. Mix together oyster sauce, soy sauce, Golden Mountain Sauce in a small bowl.
3. Heat oil in a wok or a large saute pan, when hot, add garlic and onions and cook until garlic starts to turn brown.
4. Add eggs and scramble. When eggs are done, add cabbage, carrots, mushrooms, zucchini and half a tablespoon of the sauce mixture; Stir 6-8 minutes.
5. Add noodles, followed by the sauce, pepper, and thai chili (or red pepper flakes). Cook, stirring constantly, until the noodles are done and have absorbed all the sauce.