THESE ARE REALLY NOT DRUNKEN NOODLES ENJOY DAN:

                  THAI DRUNKEN NOODLES by CHEF DAN:

Serves 4-6                     (PAD KEE MAO)

INGREDIENTS:

1 pound chicken tender

2 tablespoons olive oil

1 (14oz) package rice stick noodles

3 cloves garlic, minced

2 cups broccoli crowns, chopped

1 cup snap peas, cut in half on the bias

2 cups bean sprouts, washed

1package extra-firm tofu, diced

2 carrots, sliced into match sticks

1 red onion, thinly sliced

2 Thai chilies, seeded and minced, can use jalapeños

1 bell pepper, sliced

1/3cup fresh basil, torn

SAUCE:

1/4-cup soy sauce

1 tablespoon fish sauce

2 tablespoons oyster sauce

1tablespoon brown sugar

2 tablespoons lime juice

1 tablespoon sweet and sour sauce

DIRECTIONS:

1.    Soak noodles in hot water for 20 minutes.

2.     Mix thoroughly all the Sauce ingredients in a bowl, set aside.

3.    In a wok sauté, garlic, onions, chilies, tofu, and carrots in olive oil for about 2-3 minutes.

4.    Add chicken tender, and brown about 4-5 minutes.

5.    Add broccoli, snap peas, bell pepper, and sauté for about 3 minutes.

6.    Add bean sprouts and basil.

7.    Add noodles, Sauce mixture to the chicken and vegetables and toss thoroughly.

8.    Simmer for 2-3 minutes, or until sauce is absorbed.

9.    Serve with lime wedges and jasmine rice. ENJOY DAN:     SAVOUR!