Glass Noodle Stir-Fry (Pad Woon Sen)

A Thai stir-fry of bean thread glass noodles with chicken, egg and crisp vegetables.

Ingredients

1 package (2.8 oz)		dry vermicelli bean thread (glass) noodles
3 tbsp	45 ml	canola or other high-temperature cooking oil
2-3 cloves		garlic, chopped
4 oz	115 g	chicken thighs, sliced thin
2		eggs
1/2		small white onion, halved and sliced with the grain
1/2 cup	120 ml	sliced Chinese celery or American celery tops (1-inch lengths)
1/2 cup	120 ml	large-diced green cabbage
2 tbsp	30 ml	oyster sauce
2 tbsp	30 ml	Thai soybean sauce
2 tsp	10 ml	white sugar
1		Roma tomato, cut into 6 wedges
2		scallions, sliced on the bias
4 sprigs		cilantro, roughly chopped
large pinch		white pepper

In a large bowl, soak the glass noodles in room-temperature water for about 10 minutes, until softened and pliable. Drain well, then use scissors to cut them into 6-inch lengths.
In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and chicken. Stir-fry for about 1 minute until the chicken is seared on the outside but still medium-rare.
Crack the eggs into the pan, break the yolks slightly and cook until they start to set, about 30 seconds. While the eggs are still wet, stir in the noodles and stir-fry to combine for about 30 seconds, until the eggs are set but the noodles are still firm.
Stir in the onion, celery and cabbage and stir-fry for about 30 seconds until the vegetables start to soften.
Immediately add the oyster sauce, soybean sauce and sugar and stir-fry another 30 seconds until the sauce coats the noodles.
Finish by adding the tomato, scallions, cilantro and white pepper. Stir-fry an additional 30 seconds to a minute, until the tomatoes become slightly soft. Taste, adjust seasonings and serve immediately.