THAI CHICKEN ENJOY DAN:

THAI CHICKEN STIR FRY WITH RICE NOODLES by CHEF DAN:

Serves 8

INGREDIENTS:

2 tablespoons olive oil

4 garlic cloves, minced

2 pound chicken tender for 4 chicken breast cut into thin strips

2 tablespoons fish sauce

2 tablespoon oyster sauce

2 tablespoons tamarind concentrate

2 tablespoon brown sugar

1 thumb size fresh ginger cut into matchsticks

2 red bell peppers cut into strips

1-1/2-cups fresh mushrooms

1 small eggplant, quarter lengthwise and sliced 1/2-inch thick crosswise

8 scallions cut on the bias in 2-inch pieces

1 tablespoon red curry paste

Salt and pepper to taste

1/4-cup fresh cilantro

1.   Place rice noodles in a bowl and pour hot water and let set for 20 minutes.

2.   Drain and set aside.

3.   Heat a wok over medium-high heat, add oil and when sizzling.

4.   Stir in the garlic, chicken tenders, and sauté 2 minutes.

5.   Add the fish sauce, oyster sauce, tamarind, sugar, ginger, bee peppers, mushrooms, eggplant, and scallions.

6.   Stir and cook for 3-5 minutes.

7.   Dissolve the chili paste in the chicken broth; then add to the stir-fry mixture.

8.   Season to taste.

9.   Add drained noodles, and stir to combine.

10.                Garnish with cilantro.

ENJOY DAN:                          BLESSINGS ALWAYS!!