4 servings

INGREDIENTS

1 pound of fresh rice noodles or 8 ounces soaked dry rice noodles (Chantaboon)*
2 tablespoons Thai oyster sauce
1 tablespoon rice vinegar
1 tablespoon according to tadste, more or less (divided)
1 tablespoon minced garlic
2 to 6 Thai Chiles, minced
1 teaspoon sugar (coconut date sugar)
1 lb pork loin, thinly sliced
3-5 tablespoons oil (peanut or vegetable), divided
1 1/2 lbs bok choy, cut into 1 inch pieces (washed well)
3 tablespoons sweet soy sauce*
2 eggs
1/2 teaspoon ground white pepper
1 cup Thai or Italian basil leaves
Lemon wedges

*Sweet soy sauce is thick, like molasses, and sweeter than typical soy sauce.
DIRECTIONS
If using fresh rice noodles carefully separate thre room temperature noodles.
If using dry Rice noodles soak in hot water until soft, about 15 minutes.
Mix oyster sauce, vinegar, 2 teaspoons of Fish Sauce, garlic, chiles and sugar in a medium bowl. Add pork and mix well. Set aside to marinate, while noodles are soaking.
Heat 2 tablespoons of oil in a large skillet or wok on highest heat. Add bok choy and remaining teaspoon of Fish Sauce. Stir-fry until wilted down and transfer to a large bowl.
Add 1 tablespoon of oil to skillet. Add noodles, (drained noodles pat dry to avoid splatter) and sweet soy sauce. Stir-fry until tender. Push noodles to side and add eggs. Scramble in pan, sprinkle with white pepper adding more oil if necessary and add to bok choy.
Add 2 tablespoons oil to skillet, adding meat with marinade and white pepper. Stir-fry until just cooked through. Transfer bowl contents and basil to skillet. Toss well. Adjust sweet soy sauce or Fish Sauce depending on preference.
Garnish with lime juice and additional lime wedges, basil leaves, and serve immediately.

* Rice noodles, or rice sticks

Fresh rice noodles are available at many Asian markets. Do not refrigerate or they become hard and brittle. Use within a day or two.

Chantaboon Rice Stick Noodle

Used to make a wide variety of Asian noodle dishes, including the famous "Pad Thai" .
The noodles should be soaked in warm (hot to the touch) water for about an hour or so depending on your preference. This type of noodle is used for Pad Kee Mao, Pad Thai, and Pad See Ew.
Soak the dry noodles in medium hot water until pliable. For chewy texture, soak noodles in lukewarm water until soft and pliable. Boil the noodles in hot boiling water for 2 minutes if you want softer noodles. Take out a strand and taste. The noodle should be chewy without hard center. If you can feel the hard center, continue to boil for another half a minute. Then drain and add a little bit of oil, preventing the noodles sticking to itself. If you accidentally over soaked your noodles, pop them in microwave for a few minutes. They turn chewy.
Sometimes the rice noodles are labeled 'rice stick.' It is made fresh and dried for convenience. Rice noodles come in a clear plastic bag, a one pound package. Some brands have wider strands which I prefer for stir fried noodles. Thinner noodles are great for soups or salads.