1/2 pack of rice sticks
1 lb. of chicken (shrimp, beef or even fish!) cut in medium sized pieces
2 tablespoons of sii-iiw^dam- (sweetened soy sauce)
2 tablespoons of nam^phlaa- (fish sauce)
1 teaspoon of chilli power
2 tablespoons of nam^taan-pip^ (palm sugar)
2 tablespoons of chopped hOOm+dAAng- (red onion)
1 tablespoon of taw”jiaw” (preserved soy bean)
3 tablespoons of cooking oil
1 cup of kha”naa^ (Chinese broccori) cut in 1″ pieces
Heat the wok, put the oil in, add the onion, stir, stir, stir…add the chilli stir, stir, stir, (watch your own sneezing :)) add the palm sugar, stir, stir, until it become brownish, add sii-iiw^, stir, stir, stir, add nam^phlaa-, stir, stir, stir, add the meat, stir, stir, stir….
Now add some water (about 2 cups) and bring the soup to boil, taste it if it is right (it should be a combination of saltiness and dull sweet). Put the rice stick in and stir back and forth. The rice stick will begin to get soft and absorb the taste from the soup, stir it around until the rice sticks are semi-wet, lower the heat to medium, cover the wok with its lid, for about half a minute then lower the heat to a bit below medium. The rice sticks will be cooked and if it is done right, about 3 minutes later, the rice sticks will be well cooked, open the lid, taste it and add any needed sauce, after that add the vegetable and cover it for a minute, put the wok out of the stove. Serve it with side vegetable (e.g. cabage or phuu”chaay”) and some lime wedges. One may want to add any sauce to his/her taste. The batch should be able to serve four average eaters.