Pad Woon Sen (Thai Glass Noodle Stir-Fry with Prawns)

• 180 g Glass noodle
• 300 g Prawns, raw, peeled
• 2 Egg
• 3 cloves Garlic
• 1 large Carrot
• 250 g White cabbage
• 4 Spring onion
• 2 tbsp Light soy sauce
• 2 tbsp Oyster sauce
• 1 tbsp Fish sauce
• 2 tsp Caster sugar
• 2 tsp Toasted sesame oil

1. Put the glass noodles in a bowl and cover with just-boiled water. Leave for 6 to 8 minutes until pliable, then drain well.
2. While the noodles soak, thinly slice the garlic, cut the carrot into fine matchsticks, shred the cabbage, and slice the spring onions (keep the green tops separate for finishing). In a small bowl, stir together the light soy sauce, oyster sauce, fish sauce, caster sugar and toasted sesame oil.
3. Heat a wok over medium-high heat. Add the prawns and stir-fry for 1 to 2 minutes until they are just turning pink, then push them to one side.
4. Add the garlic and stir-fry for 20 to 30 seconds until fragrant. Pour in the eggs and scramble briefly until softly set.
5. Add the carrot and cabbage and stir-fry for 2 to 3 minutes until crisp-tender. Add the drained noodles and the sauce, then toss continuously for 2 to 3 minutes until the noodles are evenly coated and the prawns are cooked through.
6. Stir through the spring onion whites for 30 seconds, then take off the heat and scatter over the green tops. Serve immediately while hot and glossy.

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