Thai Stir-fried Rice Noodles (ผัดซีอิ๊ว)

Serves: 2

What you need

• 250 g Pork, cut into thin slices
• 400 g Fresh flat rice noodles
• 2 Eggs
• 1 Tbsp Garlic, minced
• 2-3 cups Vegetables, sliced into bite-size pieces (choose firm vegetables : carrots, broccoli stems, cabbage work well. Traditionally, “gai lan” Chinese broccoli is used)
• 2 Tbsp Thick sweet soy sauce
• 1 Tbsp Oyster sauce
• 1 Tbsp Soy sauce
• 1 Tbsp Thai seasoning sauce (I use golden mountain brand)
• Oil

Condiments

• Pickled chillies (cut red chilli and soak in vinegar)
• Chilli powder

How to put this together

1. Heat 1 tsp oil, add sliced vegetables. Fry for 1 min. Transfer to a plate.
2. Heat 1 tsp oil, add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks. Cook for 10-15 seconds, take out while it’s still very runny. Transfer to a plate.
3. Heat 2 Tbsp oil, add garlic, fry until fragrant.
4. Add pork pieces. Stir-fry until pork pieces are cooked.
5. Add rice noodles + sweet soy sauce. Mix well to stain the noodles colour
6. Season with oyster sauce + soy sauce + seasoning sauce
7. Add vegetables. Taste & season.
8. Add eggs. Mix briefly.
9. Serve immediately
10. Each serving can be individually seasoned with pickled chillies + chilli powder, based on their taste preference