Fried rice noodles with beef and vegetables – Pad Si Iu Nua

Ingredients for 2 servings:

• 180 g rice noodles, wide
• 300 g beef steak(s) (minute steaks)
• 1 egg(s)
• 1 pack of broccoli, Chinese or pak choi
• some black pepper, freshly ground
• some Chinese cabbage
• 2 garlic cloves
• 2 tbsp soy sauce, light
• 2 tbsp oyster sauce
• 2 tsp soy sauce, dark
• 2 tsp rice vinegar or white wine vinegar
• 2 tsp sugar
• 2 tsp water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Soak the rice noodles according to the instructions and set aside. In the meantime, cut the meat into bite-sized pieces and mix the soy sauce, oyster sauce, vinegar, sugar, and water into a sauce and set aside. Peel the garlic and dice it finely. Clean the vegetables. Cut the leaves into strips and the stems into pieces. Set both aside separately. Heat oil in a wok and fry the garlic until it turns brown. Add the meat and vegetable stalks and fry briefly. Push everything aside in the wok and add the eggs, breaking them up a little and stirring them with the rest of the contents of the wok. Now add the noodles, vegetable leaves, and sauce, mix everything well, and simmer for a while, then season with pepper. Serve on plates and season with chili flakes if desired. In classic Thai style, the dish is seasoned with sugar, vinegar, and chili flakes. I mix the sugar and vinegar in while frying so the flavor penetrates the noodles better.