Step 1

Fill a large bowl with room temperature water, add the bean thread noodles and soak for 10 minutes. Drain then make two cuts with kitchen shears for easy serving and cooking. Toss the noodles with a small amount of oil to prevent them from sticking.

Step 2

Pat dry the chicken and slice to bite sizes. Season with garlic powder, salt, and pepper. If using shrimp, simply pat them dry. Set aside ready to use.

Step 3

Prepare the onion, garlic, carrots and scallions. For Chinese broccoli, make a slice to separate the stems from the leaves then slice the stems on diagonal at a 45° degree angle bias cut into thinner slices. Dice the leaves to large sections. Rinse and drain well.

Step 4

In a small bowl, mix the woon sen sauce well. Gather the eggs ready to use.

Step 5

Preheat a large saute pan, ideally 12-inch wide, over medium heat until the pan is hot. Add 1.5 tbsp oil. Pan sear the chicken over medium-high heat until almost cooked through, about 3 minutes. Transfer out to a plate.

Step 6

If adding shrimp, pan sear them over medium heat for about 2 minutes per side. Transfer out to a plate.

Step 7

Crack two eggs into the pan. Break the eggs with a spatula as if you are making scramble eggs. Cook for 1 minute. Transfer them out to a plate.

Step 8

Using the same pan, preheat it over medium heat for a few seconds. When it’s hot, add the remaining 1.5 tbsp oil, quickly saute the garlic, carrots, and onion with a pinch of salt for 10 seconds, stir-often. Turn heat up to medium-high, add broccoli and scallions, saute for 20 seconds.

Step 9

Return the chicken, eggs, and shrimp, if using, to the pan. Add the Thai glass noodles and pour-in the sauce. Toss for about 10-15 seconds to incorporate the seasoning. Taste and adjust with the seasoning, if needed. The dish should taste savory, a little sweet with a mild acidic flavor.

Step 10

Turn off the heat and transfer them to a large serving plate. Sprinkle with a touch of pepper and serve warm.