THIS ASIAN DISH IS TRULY COMFORD FOOD AND IS HEALTHY ENJOY DAN:

PAD SEE EW ALSO RIVER NOODLES by CHEF DAN:


Serves 3- 4



INGREDIENTS:



2 pounds fresh broad flat rice noodles

2 pounds bok choy, cut into 1-inch pieces

1 egg

1 pound chicken, beef, pork, tofu, sliced thinly into strips

4 cloves garlic, minced

2 tablespoon olive oil

1/4- cup sherry or chicken broth for stir-frying

MARINATE:

2 Tablespoons oyster sauce

1 tablespoons rice vinegar

2 tablespoons soy sauce

2 teaspoons brown sugar

STIR-FRY SAUCE:

2 tablespoons sweet soy sauce, is thick like molasses

1 tablespoon light soy sauce

2 tablespoons fish sauce

2 teaspoons brown sugar

1/2- teaspoon ground white pepper

DIRECTRIONS:



1. Stir together the marinade.

2. Pour over the strips of beef or whatever and mix well.

3. Set aside.

4. Separate you fresh noodles, some may stick together.

5. Stir all stir-fry sauce ingredients together in a bowl.

6. In a wok add over medium-high heat, add 2 tablespoons olive oil.

7. Add the garlic and briefly stir-fry, about 30 seconds.

8. Add the beef or whatever along with marinade and stir-fry 2 minutes.

9. Add sherry or chicken broth, enough to keep ingredients stir-frying nicely.

10. Add bok choy and containing stir-frying for about 1 minute.

11. Push ingredients aside and break the egg into the center of the wok.

12. Stir-fry to cook the egg, kind of like scrambled eggs.

13. Add the noodles and pour the stir-fry sauce over.

14. Stir until noodles break up about 2 minutes.

15. Take off heat a taste and add more fish sauce if needed.

16. Serve with Thai peppers or Thai chili sauce.



ENJOY DAN: