Pad mama (Thai instant noodle stir-fry with egg and vegetables)

Break the noodle blocks into quarters.

In a mixing bowl combine the packet garlic oil, the seasoning powder (both packets, or one to one and a half for less salt), chili powder to taste and a little sugar.

Boil the noodles in plenty of water for exactly one minute, until just loosened from the block, helping them apart with a spatula; they stay a little under.

Run cold water through them for about five seconds and shake off as much water as possible.

Toss the noodles in the seasoning bowl until well mixed, especially the chili powder.

Heat a little oil in a wok, add the garlic and toss until the smallest pieces turn golden.

Add the crunchy vegetables (carrots, onions, cabbage; leafy greens wait for the end) and season with soy sauce and fish sauce; cook until slightly wilted.

Push aside, add a little more oil, add the eggs and break the yolks; cook halfway.

Add the noodles on top of the eggs, toss everything, then crank the heat and let it sit and sear so the eggs brown.

Turn off the heat, add tomatoes, green onions and cilantro and mix; serve immediately, as the noodles keep swelling.