- 250 gr rice noodles
- 300 gr beef
- 140 gr spinach
- 2 eggs
- 1 yellow pepper
- 2 big shitake mushrooms
- the green part of a spring onion
- a handful roasted salted cashew nuts
- some sesame oil and sunflower oil
for the sauce
- a thumb size big piece of fresh ginger
- 5 Tbsp gluten-free soya sauce
- 2 Tbsp sake (rice wine)
- 1 Tsp sambal oelek
- 2 Tbsp lime juice
- while the water for the noodles boils: cut the yellow pepper and shitake mushrooms in mouth big pieces, the green part of the spring onion in small pieces, wash the spinach and cut the meat in stripes
- prepare the sauce: cut the ginger in real small pieces, add soya sauce, sake, sambal oelek and the lime juice, mix it and put it a side
- cook the noodles for about 9 minutes, then pour away the water, cool them down with cold water and put them a side
- whisk the eggs in a bowl
- heat the wok pan and add some sesame and sunflower oil, pour in the egg and let it cook for a few minutes, take the omelet out and cut it into pieces.
- keep the wok pan on fire and use again some of the oil mixture, give in the green part of the spring onion, after a minute add the yellow pepper and the shitake mushrooms, fry it for 2-3 minutes, add the meat and the spinach, let it fall a bit together, pour in the sauce, add the noodles and the egg pieces, mix everything and let it cook for a few minutes.
- before serving the Thai dish sprinkle it with cashew nuts
- Nowadays you can find gluten-free soya sauce in nearly every supermarket, but lately also Asia stores sell it.
- Yellow pepper has very little fructose. If you can eat everything take a red pepper in stead, it is sweeter and nicer for the colour of the dish
- The green part of the spring onion is good for a fructose-free diet, the white one not. If you can eat everything use the whole spring onion or replace it with a normal onion.