Thai Chicken Egg and Vegetable Pad Woon Sen

Soak 120 g noodles in 700 ml lukewarm water for 10–12 minutes; drain. Cut 240 g chicken on a separate board into 1 cm strips, wash vegetables and slice cabbage, carrot and onion thinly and tomato into wedges.

Mix 30 ml oyster sauce, 20 ml soy sauce, 12 g sugar and 80 ml water. Heat 8 ml oil over medium heat and scramble two eggs until fully set, about 2–3 minutes; move to a clean plate.

Heat remaining 17 ml oil, 12 g garlic and 60 g onion and stir-fry chicken over medium-high heat 5–7 minutes. Check the thickest chicken piece reaches at least 74°C. Do not reuse raw-chicken utensils.

Add 160 g cabbage and 90 g carrot, stir-fry 2 minutes, then add soaked noodles and sauce and cook 3–4 minutes until translucent with no hard center. Add 150 g tomato, 40 g scallions and fully set eggs, stir one minute and serve three.