Bring a small saucepan of water to a boil. Place glass noodles in a large mixing bowl and pour the boiling water over them until noodles are covered by about an inch. Pro tip: Glass noodles cook very quickly—usually in 4-5 minutes. Don't overcook them or they'll become mushy and lose their delicate texture.

Let the noodles soak for 4-5 minutes until they turn from opaque to translucent and are tender but still slightly firm. Drain well in a colander and set aside. Pro tip: If your noodles seem stuck together, gently toss them with a tiny bit of oil to prevent clumping while you prepare other ingredients.

In a small bowl, whisk together fish sauce, soy sauce, lime juice, palm sugar, and red pepper flakes until the sugar dissolves completely. Pro tip: Taste your sauce at this stage—this is your moment to adjust seasonality before cooking. Want it more sour? Add lime. More spicy? Add chili flakes.

While the noodles soak, mince your garlic and ginger, and slice all your vegetables into bite-sized pieces. Slice green onions, separating the white parts from the green parts (white cooks with the dish, green garnishes after). Pro tip: Having everything prepped and within arm's reach is crucial—this stir fry happens fast, and you won't have time to chop once you start cooking.

Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add minced garlic and ginger, stirring constantly for about 30 seconds until fragrant. Pro tip: Watch carefully here—garlic can burn quickly. You just want it to be aromatic and slightly golden, not dark brown.

Add your prepared vegetables (and protein if using) to the wok, stirring constantly for 2-3 minutes until they begin to soften but still have a slight crunch. Add the white parts of the green onions. Pro tip: Keep that heat high and keep stirring—this prevents sticking and ensures even cooking of all your vegetables.

Pour the prepared sauce over the vegetables and stir well to combine. Add the drained glass noodles and toss everything together gently but thoroughly for 1-2 minutes until the noodles are evenly coated with sauce. Pro tip: Use two wooden spoons or a spoon and spatula to toss gently rather than vigorously—this keeps the delicate noodles intact.

Remove from heat and transfer to serving plates. Top with crushed roasted peanuts, fresh cilantro, green parts of the green onions, and a drizzle of sesame oil if desired. Serve with lime wedges on the side. Pro tip: The lime wedges are essential—guests can squeeze them over their noodles to adjust the tartness to their preference. This is how it's done in Thailand!