Pad woon sen, glass noodle stir-fry with chicken, egg and vegetables

Soak the glass noodles in room temperature water about 10 minutes until soft and pliable, then cut them a couple of times with scissors.

Marinate the chicken in about a teaspoon of fish sauce or soy sauce; seed the tomatoes.

Heat the wok with a generous amount of oil; too little and the noodles go dry and clump.

Add the garlic and onions and cook until the garlic starts to brown; onions can go in later if wanted crunchier.

Add the chicken and cook only until it separates and the outside is cooked.

Add a little more oil and the eggs, break the yolks, let them half set, then scramble them into the chicken.

Add the vegetables with about half a tablespoon of the sauce so they are seasoned too.

Add the noodles, the rest of the sauce, the sugar and pepper; toss with tongs. Add a splash of water only if the noodles are thick and still chewy at the end.

Add the tomatoes and green onions and toss briefly so the tomatoes do not go mushy.

Plate immediately, as glass noodles stick to the wok if left.