Begin by peeling the lotus roots under running water to remove dirt and slice them into thin rounds, cutting each round into quarters.

In a mortar and pestle, pound and mix crushed garlic and red Thai chilis into a coarse paste for a rich base.

Heat 2 tablespoons of olive oil in a skillet or wok, scramble the eggs for about 2 minutes, then set aside.

Add the garlic-chili paste to the skillet and sauté for about 30 seconds until fragrant.

Introduce the sliced lotus roots and sauté on high heat for about 3-5 minutes until slightly golden and crunchy.

Return the scrambled eggs to the pan, drizzle with soy sauce, and stir to combine everything, serving immediately.