Serves 6

Ingredients

2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
¼ cup tamari
1 teaspoon red chili paste
1 tablespoon miso paste
¼ cup chicken stock
½ pound baby bok choy, sliced thin, blanched
1 pound wide rice noodles
Canola oil
3 cloves garlic, chopped fine
2 Thai chilies, sliced
½ pound chicken, 1½ inch slices (breast meat)
3 eggs, beaten
Lime wedges

Directions

Whisk together in a medium bowl the fish sauce, oyster sauce, brown sugar, tamari, red chili paste, miso paste and chicken stock. Cook the rice in a large pot of boiling water, strain, and set aside.
Heat a large skillet or wok up wieth a bit of canola oil on medium high heat. Add the garlic and chilies and sauté a few minutes and then add the chicken and continue to sauté, until golden brown on all sides. Add the sauce and the noodles and mix well and cook until most of the liquid is absorbed or a few minutes. Add the eggs, by taking a portion of the pan and moving the noodles aside and adding the eggs and stirring often scrambling them. When the eggs are scrambled, mix them in with the rest of the noodle dish and take off heat. Serve with lime or lemon wedges.