Thai cuisine · Vegetable Dishes

Pad Bai Cha Plu

Wild betel leaves tossed briefly in the wok with garlic and soy sauce, peppery and pungent in flavor.

Ingredients · for 4 servings

• 20 betel leaves (or substitute young baby spinach)
• 6 garlic cloves
• 2 Thai chilies
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce (vegetarian version possible)
• 1 tsp palm sugar
• 3 tbsp vegetable oil
• 1/2 tsp white pepper
• 1 tsp lime juice

Instructions

1. Wash the betel leaves, shake dry thoroughly and cut into 2 cm wide strips – wet leaves would only steam in the wok instead of frying.
2. Roughly crush the garlic, slice the Thai chilies into rings and mix the soy sauce, oyster sauce, palm sugar and white pepper.
3. Heat the oil in the wok almost to smoking point and fry the garlic with chili for 15–20 sec. until the garlic turns golden at the edges.
4. Add the leaf strips and stir-fry over the highest heat for 45 sec., tossing vigorously, until they wilt and turn glossy dark green.
5. Pour in the sauce and toss for another 20–30 sec. until the liquid has almost completely evaporated.
6. Adjust with lime juice and serve immediately as a side to rice or curry.