This dish, “Wat Dan Hor”, translates to smooth egg noodle. The noodles are initially pan fried with soy sauce then laden with flavoursome egg gravy. Often served with vibrant greens, seafood (especially prawns and squid!) and pickled green chillies on the side. The egg is only slightly cooked. If overcooked, you will not have the creamy gravy and some rubbery egg white texture. I find this way of cooking is similar to the western carbonara.