Phad Si Yu

CSA box- Garlic, broccoli, carrots, garlic scapes, pea pods, green leafies

Rice Noodles with Dark Sweet Soy, Broccoli, and Eggs
(phad si-yu)

3T. Dark sweet soy sauce
3T. Vegetable stock
1T. plus 1 1/2 tsp. Soy sauce
1t. Salt
1/2 t. black pepper
3T vegetable oil
1T. Chopped garlic
3 c. bite-size broccoli florets or mixed veggies from your CSA box
1-pound soft, fresh rice noodles
2 eggs, lightly beaten, optional


In small bowl combine soy sauces, stock, salt and pepper. Stir well to combine.
Heat wok or large skillet. Add 1 T. of the oil. Add garlic and toss until fragrant and beginning to brown, about 1 minute. Add broccoli and cook, tossing often, until shiny and bright green, about 2 minutes. If using a variety of veggies, add the longer cooking ones first ( scapes and carrots) and then add shorter cooking ones (peas and radishes). Stir in leafy greens right at the end (Chard). They will cook in the residual heat while you are doing the noodles.
Scoop out and place on a platter.
Add remaining oil to pan and heat for about 30 seconds. Add noodles. Toss until separated and heated through. Push noodles to one side and add eggs, if using. Let cook for about 30 seconds. Then scoop and toss everything together, mixing well. Give soy sauce mix another stir and then pour it over the noodles. Add reserved broccoli/veggies and toss until noodles are evenly coated with sauce, about 1 minute. Serve at once.


Tip- Fresh rice noodles are available in 2# packages at most Asian food stores. This recipe easliy doubles to use the whole package if you want to make alot of it. It's good leftover for lunch. If not pre-cut, cut into 1 1/2" wide slices. it will be hard and stuck together. Warm the slices in the microwave for a minute or so and then pull apart the best you can. The rest will come apart some when cooking. But , if they don't that's OK. They are supposed to be sticky and a little slippery.