Pad Siu Nua


  • 250 gr rice noodles20150503_175120-e1431253250780
  • 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


  1.  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
  2. 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
  3. cook the noodles for about 9 minutes, then pour away the water, cool them down with cold water and put them a side
  4. whisk the eggs in a bowl
ready for cooking
  1. 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.
  2. 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.
  3. 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.


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