Place the glass noodles in a large bowl and cover with hot water. Let soak for 8-10 minutes until softened and translucent. Drain well and cut into shorter lengths with kitchen shears for easier eating. Pro tip: Don't oversoak the noodles - they'll finish cooking in the pan and can become mushy if too soft initially.

In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, sesame oil, and chicken broth until the sugar dissolves completely. Set aside. Pro tip: Make sure the sugar is fully dissolved to prevent burning in the hot pan.

Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the ground meat and cook, breaking it up with a spoon, for 3-4 minutes until browned and cooked through. Pro tip: Don't overcrowd the pan - let the meat develop a nice sear for better flavor.

Push the meat to one side of the pan and add minced garlic and ginger to the empty space. Stir-fry for 30 seconds until fragrant, then mix with the meat. Pro tip: Adding aromatics to an empty spot prevents them from burning while ensuring they bloom properly.

Add remaining oil to the pan, then add carrots and mushrooms. Stir-fry for 2 minutes until carrots start to soften. Pro tip: Keep the vegetables moving in the pan for even cooking and to maintain their crisp texture.

Add snow peas and stir-fry for another minute until bright green and crisp-tender. Pro tip: Snow peas cook very quickly - add them last among the vegetables to prevent overcooking.

Add the drained glass noodles to the pan along with the prepared sauce. Toss everything together using tongs for 2-3 minutes until the noodles are heated through and have absorbed the sauce. Pro tip: Use tongs to gently toss - this prevents the delicate noodles from breaking.

Remove from heat and stir in green onions. Taste and adjust seasoning with additional soy sauce or a splash of fish sauce if desired. Pro tip: The noodles will continue absorbing flavors off the heat, so don't over-sauce initially.

Transfer to serving plates and garnish with fresh cilantro and lime wedges. Serve immediately while hot. Pro tip: Pad woon sen is best enjoyed fresh and hot - the texture changes as it cools.