1. Colour/flavour the kway teow with dark & light soy, pepper and Thai fish sauce.
2. Make an omellete to be shredded later. In the same pan, "grill" sliced taukwa and prawns. Dish out.
2. On high heat briefly stir-fry garlic, julienne of carrots & red chillies and beansprouts. Add a dash of Thai fish sauce. Dish out. Takes a minute or less.
3. Fry garlic, chopped chai por, & thinly sliced lean pork followed by the kway teow. Turn off the heat and dump in the rest of the stuff. Throw in a handfull of Chinese chives.
By Curryman
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