Stir-fried glass noodles with prawns and vegetables (Phat wun sen)

1. Soak the glass noodles in lukewarm water for 10 minutes, drain and cut shorter with scissors; mix the sauce ingredients.

2. Peel the prawns; cut the Chinese cabbage into strips, the carrot into matchsticks, the onion into wedges, halve the cherry tomatoes, finely chop the garlic and cut the spring onions into 3 cm lengths.

3. Heat half the oil in a wok over high heat, fry the garlic for 30 seconds, then the prawns for 1-2 minutes, and lift them out.

4. Fry the onion and carrot in the remaining oil for 1 minute, push them aside, crack the eggs into the middle and scramble briefly.

5. Add the cabbage, tomatoes, noodles and sauce and toss for 2-3 minutes until the noodles are translucent and the sauce absorbed; return the prawns and spring onions.

6. Toss once more and serve immediately with chilli fish sauce (prik nam pla).

Tip: A light, quick weekday wok dish – glass noodles are made from mung beans, so it's gluten-free. Don't over-soak the noodles; they keep softening in the wok and can clump together.