Pad Woon Sen (Glass Noodles) with Shrimp and Vegetables

Soak glass noodles in warm water for 10-15 minutes until softened. Drain well and set aside.

In a small bowl, whisk together soy sauce, oyster sauce, fish sauce (or salt), sugar, and white pepper to create the sauce. Set aside.

Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and shallots and stir-fry until fragrant (about 30 seconds).

Add shrimp and cook until pink and opaque (about 2-3 minutes). Remove shrimp from the wok and set aside.

Add the beaten eggs to the wok and scramble until cooked through. Break the eggs into smaller pieces.

Add the onion, carrot, and bell pepper to the wok and stir-fry for 2-3 minutes until slightly softened.

Add the drained glass noodles and cooked shrimp back to the wok. Pour the sauce over the noodles and vegetables.

Stir-fry until the noodles are well coated with the sauce and heated through (about 2-3 minutes).

Add the Chinese cabbage and stir-fry for another minute until slightly wilted.

Remove from heat and drizzle with sesame oil. Garnish with chopped scallions.

Serve immediately.