Brad's ????. Brad is a given name, usually a diminutive form (hypocorism) of Bradley, Bradford or Brady and generally masculine. Does anyone know what type of stocking cap Brad wears most of the time? Fisherman's Cap has also provided some decent results, still nothing that is very close to what Brad wears.

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Ingredients of Brad's ????

It's of for the meat.
You need 2 lbs of pork loin, cut into 1/2 inch cubes.
Prepare 1/2 lb of large prawns, peeled.
You need 1 tsp of each, ground ginger, dry mustard, white pepper.
Prepare of for the veggies.
Prepare 2 of lg shallots, fine chop.
Prepare 1 of small baby bok choy, chop whites, reserve the greens.
You need 1 of baseball sized head savoy cabbage, chopped.
It's 1/4 cups of chopped Thai basil, reserve some for garnish.
Prepare 1 1/2 tbs of minced garlic.
It's of bean sprouts for garnish.
You need 1/4 cup of each, white wine, seasoned rice vinegar.
Prepare of for the sauce.
It's 1 1/2 cups of milk.
It's 4 tbs of corn starch mixed with 8 tbs cold water.
You need 3 tbs of garlic chili paste.
It's 1 tsp of fish sauce.
It's 1 1/2 tbs of red curry paste.
It's 1 tbs of oyster sauce.
Prepare 2 tbs of brown sugar.
It's of juice of 1 lime.
Prepare of for the plate.
It's of rice noodles.
Prepare of lime wedges for garnish.

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Brad's ???? step by step

Soak rice noodles in hot water for 20 minutes. Boil 4 minutes and drain..
Mix all the sauce ingredients and let sit. Mix often.
Add tbs oil to a wok. Add shallots and bok choy whites. Sauté over med low heat until shallots start to brown..
In a LG fry pan, heat 2 tbs oil over medium heat. Add pork, sprinkle with seasoning. Fry until pork is about half done..
When shallots are brown, add bok choy greens, cabbage, basil, and garlic. Sauté for 1 minute. Add wine and vinegar. Cover and let steam. Stir often..
When pork is half done, add sauce and prawns. Stir constantly. Sauce should thicken. When prawns are done, add meat and sauce to veggies. Mix well..
Serve over rice noodles. Garnish with fresh basil, bean sprouts, and lime wedges. Enjoy..

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