The change that takes place in a man when he is converted and sanctified, is not that his love for happiness is diminished but only that it is regulated with respect to its exercises and influences, and the course and objects it leads to when God brings a soul out of a miserable state and condition into a happy state of conversion, He gives him happiness that before he had not (namely in God), but He does not at the same time take away any of his love of happiness.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Thai	Ready, Steady, Cook	2	servings

INGREDIENTS

115	g	Thai stir fry rice noodles
1		Chicken stock cube
5		Leaves pak choi; shredded , about
		Few drops of sesame oil
1	ts	Soy sauce; juice of 1 lime
1	tb	Vegetable oil
1		Aberdeen Angus quick grill steak
150		G; cut into thin
		; strips , about
25	g	Beansprouts
		Vegetable oil for deep frying; plus 1 tbsp
85	g	Thai stir fry rice noodles
1		Aberdeen Angus quick grill steak
150		G; cut into thin
		; strips , about
3		Leaves pak choi; shredded , about
1		Yellow pepper; seeded and sliced
125	ml	Red wine
3	tb	Stock
55	g	Beansprouts
2	tb	Hoisin sauce
		Salt and pepper
		Fresh chopped coriander; to garnish

INSTRUCTIONS

FOR THE SOUP
FOR THE STIR FRY
1 For the Soup: Bring 600ml/1 pint water to the boil in a pan. Add the
noodles, stock cube, pak choi, sesame oil, soy sauce and lime juice,
boil and simmer gently for about 5-6 minutes, or until noodles are
tender.
2 Heat the oil in a frying pan. Add the beef strips and fry gently
for 5-8 minutes, turning occasionally, or until cooked through to
taste. Arrange the beef in the bottom of a shallow bowl, pour the
soup over and scatter the bean sprouts on top.
3 For the Stir Fry: Fill a deep pan one third full with oil and heat.
Add half the noodles, deep fry until crisp and brown, and drain on
kitchen paper.
4 Heat 1 tbsp oil in a frying pan. Add the beef strips and fry for 5-8
minutes, until cooked to taste. Remove from the pan and allow to rest.
5 Add the pak choi and yellow pepper to the pan and fry gently for
about 2-3 minutes. Add the red wine, bring to the boil and simmer for
3-4 minutes.
6 Add the stock, remaining noodles and beansprouts and simmer for 2-3
minutes, or until tender. Add the cooked beef and hoisin sauce, stir
and heat through. Spoon onto a large plate, sit the deep fried
noodles on top and garnish with chopped coriander.
Converted by MC_Buster.
NOTES : Chef - Patrick Anthony
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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