Blettes façon Pad-Thaï
Serves : 2 people
Preparation : 20 minutes
Cooking : 15 minutes
Instructions
Soak the rice noodles for 10 minutes in a bowl filled with cold water.
Rinse the onions under running water, remove the outer skin and any wilted parts if necessary, then slice them into 1-centimeter pieces. Peel the garlic and ginger. Chop them into small pieces, along with the washed and seeded chili pepper.
Sauté over medium heat in a little oil, then add the soy sauce. Cook for 2 or 3 minutes.
Meanwhile, rinse the Swiss chard and cut it into 2-cm-wide strips, including the leaves. Add them to the onions and cook for 5 minutes over medium heat, stirring occasionally. Add the nuoc-mâm and cook for another 5 minutes.
While the Swiss chard is cooking, cook the noodles for 5 minutes in boiling water. Drain them thoroughly once they're done.
Add the noodles to the vegetables and toss them well, lifting them with two spatulas. Coarsely chop the cashews and add them to the wok, along with the eggs. Turn up the heat and stir a few times… it’s ready! Enjoy while it’s hot.