Thai Soy Sauce Glass Noodles (Pad See Ew Woon Sen)

Glass Noodles or commonly known as Rice Vermicelli or in Hokkien Tang Hoon, is my family's favorite noodles.  It goes well as soup with meatballs or fish balls or even fresh minced pork balls and eggs; as well as stir-frying.  My grandson, Brendan loves Tang Hoon soup so much, and he will be smiling away if he knows I am cooking this soup for dinner.  This time around, I will be trying a hand on Thai style of frying this glass noodles.  It's so yummylicious...

Ingredients:
100g. chicken thigh (sliced to bite-size)
80g. /2 bundles dried glass noodles
1 tbsp. cooking oil
2 garlic cloves (chopped)
1 egg (lightly whisked)
3 whole stalks chye sim
1/4 tsp. white pepper

Marinade:
1/2 tbsp. light soy sauce
Dash of sesame oil
Dash of white pepper

Stir-fry sauce:
1 tbsp. light soy sauce
1/2 tbsp. fish sauce
1 tsp. sweet dark soy sauce
Dash of sugar

Methods:

1. In a bowl, combine chicken with marinade and set aside.
2. Place the noodles in a large bowl and cover with warm but not boiling water.  Allow to soak until just tender.  Drain and set aside for later use.
3. Combine the ingredients for the stir-fry sauce and set aside.
4. Heat 1 tbsp. cooking oil in a wok over high heat.  Add the garlic and saute for few seconds; then add chicken and stir-fry until just cooked.  Add the egg and allow to set for a minute, then break it up.  Next, add in the chye sim and stir-fry for another minute.  Add the noodles and the stir-fry sauce and toss until well combined.  Toss through the white pepper, remove from heat and dish into a serving plate.
5. Lunch is served!

I adapted this recipe from Marion Grasby.