PAD SEE EW ALSO RIVER NOODLES by CHEF DAN: Serves 15 (IKAWA-CHO TOMODACHI’S DESU KIMASU) INGREDIENTS: 3 pounds broad flat rice noodles 2 pounds bok choy, cut into 1-inch pieces 3 eggs 3 pounds chicken, sliced thinly into strips 1 (12oz) package of tofu, drained and cubed 4 cloves garlic, minced 2 tablespoon olive oil 1/2- cup sherry or chicken broth for stir-frying MARINATE: 4 Tablespoons oyster sauce 4 tablespoons rice vinegar 4 tablespoons soy sauce 4 teaspoons brown sugar STIR-FRY SAUCE: 4 tablespoons sweet soy sauce, is thick like molasses 4 tablespoon light soy sauce 4 tablespoons fish sauce 2 tablespoons brown sugar 1 teaspoon ground white pepper DIRECTRIONS: 1. In a pot of boiling water, add noodles and let rest 30 minutes, and drain. 2. Stir together the marinade. 3. Pour over the strips of chicken and tofu and mix well. 4. Set aside. 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 chicken, and tofu 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 eggs 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 to taste and add more fish sauce if needed. 16. Serve with Thai peppers or Thai chili sauce. ENJOY DAN: SAVOUR!

                     PAD SEE EW ALSO RIVER NOODLES by CHEF DAN:

Serves 15         (IKAWA-CHO TOMODACHI’S DESU KIMASU)

INGREDIENTS:

3 pounds  broad flat rice noodles

2  pounds bok choy, cut into 1-inch pieces

3 eggs

3 pounds chicken, sliced thinly into strips

1 (12oz) package of tofu, drained and cubed

4 cloves garlic, minced

2 tablespoon olive oil

1/2- cup sherry or chicken broth for stir-frying

MARINATE:

4 Tablespoons oyster sauce

4 tablespoons rice vinegar

4 tablespoons soy sauce

4 teaspoons brown sugar

STIR-FRY SAUCE:

4 tablespoons sweet soy sauce, is thick like molasses

4 tablespoon light soy sauce

4 tablespoons fish sauce

2 tablespoons brown sugar

1       teaspoon ground white pepper

DIRECTRIONS:

1.    In a pot of boiling water, add noodles and let rest 30 minutes, and drain.

2.    Stir together the marinade.

3.    Pour over the strips of chicken and tofu and mix well.

4.    Set aside.

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 chicken, and tofu 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 eggs 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 to taste and add more fish sauce if needed.

16.                       Serve with Thai peppers or Thai chili sauce.

                                      ENJOY DAN:                                                 SAVOUR!