<needmoregarage> #004. Thanks for the parchment paper tip above, don't use that cooking helper enough!
Made a NYTimes version of Pad Woon Sen (not really stir-fried, but almost a one-pot) last night with rice vermicelli noodles (two individual pads 50 grams), a sauce (oyster, soy, and fish sauces whisked), with three eggs whisked and scrambled, cut Napa cabbage, bell peppers, carrot, yellow onions, and broccoli, with four cloves of garlic, two Thai bird chiles, and six scallions, with toasted sesame oil to taste. Delicious, one of our more successful Oriental dishes!
For recipe, Google "NYTimes Pad Woon Sen."
Type 2, #006