Makes one good sized portion
1 Cup of “Fresh” Wide Rice noodles” (sen yai) about 100g
100 gr Pork
3 Baby Sweet Corn
1 Cup Kale
1 Cup Holy Basil
1 1/2 Tbs Kachai (Lesser Siamese Ginger)
1 Tbs Fresh Green Pepper Corns
3 Thai Chillies
2 Garlic Cloves
1 Tbs Sugar
1 Tbs Fish Sauce
1 Tbs Thai Seasoning Sauce
2 Tbs Oyster Sauce
1 ts Chicken Stock Powder ( 1/2 cube)
2Tbs Oil

Preparation:
Cut Pork into thin ribbon pieces
Bash and crush the Chillies and Garlic
Chop Vegetables into bites size pieces, you want them nice and crunchy, so with Kale, plenty of stem and not too much leaf

Cooking Instructions:
Heat the oil medium high heat, put in chillies and garlic until you have that lovely aroma, (5-10 seconds)
Add Pork and stir until white (about 2 minutes)
Add Kachai, Kale, Baby Sweet Corn and Green Peppers and stir for about 1 minute, lovely smell here
Add Noodles, Seasoning Sauce, Fish Sauce, Oyster sauce, Chicken Stock and sugar, continue stirring for a further minute
Add Holy Basil and stir about 1/2 a minute

* 100g thin rice noodles
* 3 tbsp cooking oil (Soya Bean)
* 1 tsp chopped red shallots
* 20g pork minced
* 1 tbsp dried shrimp, rinsed and dried
* 10g firm bean curd, diced
* 3 tsp chopped salted Chinese radish
* 1 tbsp tamarind water/juice
* 50g Chinese chives cut 1 inch strips
* 2 tbsp crushed roasted peanuts
* 1 tsp roasted chili powder
* 1 lime wedge
* 2 tbsp sugar
* 1 egg
* ¼ cup bean sprouts
* 1 tbsp Thai fish sauce

Directions
Soak noodles in water for 5 minutes until soft then drain.
Heat oil in a wok over medium heat and stir fry shallot and the roasted chili powder until fragrant and color changes.
Add pork, stir until cooked then add bean curd, dried shrimp and salted Chinese radish.
Push the mixture to the back side of the wok.
Add noodles and toss them well then add the sugar, fish sauce and tamarind mixture, stir well.
Break in egg and stir until done. Add Chinese chives and bean sprouts stir 30 seconds add peanuts and serve.