Thai Fried Rice Vermicelli-Pad Mee

Ingredients

1 handful of rice vermicelli
1 tablespoon sugar
3 tablespoons thin soy sauce
2 tablespoons black soy sauce
2 tablespoons white vinegar
Dash of Thai pepper powder
2 eggs
1/2 cup sliced pork (this makes two servings, see below)
1/2 tablespoon (or more) chopped garlic
cabbage and cauliflower cut into bite-sized chunks
cilantro and green onion as garnish

Method

Heat the wok at medium-high heat, and add 2 tablespoons vegetable oil. In a separate bowl, lightly beat two eggs. Pour egg into the bowl and scramble it quickly. Remove egg and set aside.

Put 2 tablespoons oil in the wok again, and add chopped garlic, for just a minute or less. Add the sliced pork and wait until it's cooked.

In the meantime, place the cabbage and cauliflower in boiling water momentarily, or you can place in a glass bowl with a bit of water and microwave it for 2-3 minutes.

Blanche your soaked rice vermicelli in boiing water then add it to cooked pork in the wok. Add sugar, thin soy sauce, vinegar, black soy, and a bit of Thai pepper powder. Stir fry this, mixing well, until the noodles turn a bit brown. Add vegetables and stir-fry a bit longer. Add in the cooked egg. Stir, and put on plate. Top with cilantro and green onion. Enjoy!