Place noodles in a bowl of cool water and soak for 15 minutes or until soft. Then drain water and cut noodles to make them shorter.
Mix Soy Sauce, Oyster sauce, and splash of water then set aside.
Whisk eggs and add to a hot pan with 1 Tbsp of Oil. Cook until eggs are slightly undercooked. They will cook more once added back into the dish. Remove eggs and set aside.
Add Garlic and sliced white onions to hot skillet and cook for 2 minutes. Then add drained noodles, cabbage, celery, carrots, and toss around for a minute. Add soy sauce and oyster sauce mixture. Toss everything until noodles are coated with sauce. Taste and see if additional sauce is needed. If it's too dry add a splash of water.
Once you've adjusted the seasoning, add a dash of white pepper, cooked eggs, and sliced green onions to the pan. Toss everything around and serve.
Video
Notes
Leftovers can be stored in the refrigerator for up to 2 days, then reheated in the microwave. If using a protein like chicken, cook it after the eggs and leave it in the pan while you add the remaining ingredients.More Glass Noodle Recipes:Gang Jued Woon SenYum Woon Sen
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.