Thai noodles

While I remember it, the dish I made tonight, built around what looked good at the farmers market this morning:

2 sirloin steaks, sliced thin, marinated for an hour in:
Ginger, garlic, fish sauce, soy sauce, lime juice, cane sugar and oyster sauce.

1 bag wide rice noodles, soaked in cold water

1 bunch of garlic scapes
5 big scallions
1 red pepper
1 bag bean sprouts
Cremini mushrooms
Oyster mushrooms
Ginger
6 diced chilies
2-3 cups fresh basil

Sauce:
Fish sauce
Lime juice
Cane sugar
Oyster sauce
Rice wine
Tamarind broth
Salt

Heat 1 tbsp of sesame oil and several tbsp of grapeseed oil in a non-stick pan on maximum.

And in a handful of beef, stir fry, then a handful each of the other ingredients except the noodles. Cook until everything is browned and crispy. Add the noodles and 2-3 ladels of sauce. Cook until the noodles just start to stick to the pan, then remove to a bowl. Repeat until its all cooked.

Turned out better than any of my other rice noodle experiments with the possible exceptions of the peanut noodles.