Pad Si Yu
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g noodles, (rice noodles)
- 4 egg (s)
- 1 bunch leaves - cabbage (Chinese broccoli Pak Kanaa822;)
- 400 g meat your choice
- 1 packet bean sprouts
- 4 carrot (s)
- 2 teaspoons fish sauce
- 5 tablespoon oyster sauce
- 5 tablespoon soy sauce, dark
- 3 tablespoon soy sauce, light
- 2 lime (s)
- 2 cloves garlic)
Print Recipe
Pin Recipe Instructions
- Soak the rice noodles in warm water. Season the meat with the fish sauce.
- Cut the kanaa leaves into small strips (cut approx. 2 cm away from the stem, this part is bitter). Chop the carrots and garlic as well. Whisk the eggs and fry them in a little oil, preferably in a wok. Take out of the pan. Fry the garlic in a little oil and then add the meat. After the meat is slightly seared, add the carrots and fry for about 5 minutes. If the whole thing cooks a little too much, you can add a little soy sauce beforehand. Then add the bean sprouts and kana 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. Let everything simmer for about 10 minutes, stirring constantly. Serve with a lime wedge.
- If you like it spicier, you can also fry some chopped chilli peppers.
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