Wat Tan Hor (Flat Rice Noodles in Egg Gravy)

Briefly blanch the flat noodles in boiling water to prevent the noodles from sticking together. Never attempt to separate it without the water as it may break into pieces.

Best to cook in one or two servings at a time so the rice noodles can have the wok fragrance.

The gravy only needs to be slightly thickened so be sure not to add too much cornstarch mixture.

Stir the gravy as you add the eggs and immediately turn off the flame.

Serve the noodle on a deep set plate so you can top it with a generous serving of the eggy gravy.