Boil water and remove from heat. Soak noodles in boiled water for 10-15 minutes, or when noodles are soft (avoid getting noodles mushy). Check at the 5 minute mark and stir. Drain water and set aside.
In a bowl, put together all tom yum paste ingredients. Stir to combine. Set aside.
Bring all ingredients next to stove top and heat wok or skillet under high heat.
Add vegetable oil to wok or skillet. Once oil is hot, add garlic and chicken slices. Stir to cook until chicken is almost done.
Add tom yum paste mixture and keep stirring to combine, for about a minute or so, or until chicken is fully cooked.
Add noodles and shredded cabbage. Stir to combine.
Move noodles to the side of the wok/skillet, then break two eggs onto the skillet. Breakfast the yokes, cook eggs for 30 seconds or so, then cover eggs with noodles and the rest of the ingredients. Let it sit for another 30 seconds until most of the eggs underneath the noodles are cooked, then stir.
Remove noodles from heat. Serve with green onions and enjoy!