Pad Si Yu

Ingredients for 4 servings:

• 400 g noodles (rice noodles)
• 4 eggs
• 1 bunch of leaves – cabbage (Chinese broccoli “Pak Kanaa”)
• 400 g meat, of your choice
• 1 pack of soy sprouts
• 4 carrots
• 2 tsp fish sauce
• 5 tbsp oyster sauce
• 5 tbsp soy sauce, dark
• 3 tbsp soy sauce, light
• 2 limes
• 2 garlic cloves

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Fried rice noodles with soy sauce

Soak the rice noodles in warm water. Season the meat with the fish sauce. Cut the kanaa leaves into small strips (cutting off about 2 cm from the stem, as this part is bitter). Chop the carrots and garlic. Whisk the eggs and fry them in a little oil, preferably in a wok. Remove from the pan. Fry the garlic in a little oil and then add the meat. After the meat is slightly browned, add the carrots and fry for about 5 minutes. If the meat is a little overcooked, you can add a little soy sauce beforehand. Then add the bean sprouts and kanaa leaves to the pan and mix everything well. Rinse the rice noodles briefly and add them to the pan. Add the scrambled eggs, oyster sauce, dark and light soy sauce, and mix well. Simmer everything for about 10 minutes, stirring constantly. Serve with a lime wedge. If you like it spicier, you can also stir-fry some finely chopped chili pepper.