PAD THAI

(serves 4)

1 package of rice noodles

1/2 lb. shrimp, pork, chicken or a combination

4 eggs, beaten

4 cloves garlic

1 cup bean sprouts

4 green onions

peanuts for garnish

1/2 cup oil

for the sauce:

1/4 cup fish sauce

1/4 cup sugar

1/4 cup white vinegar

1 t. paprika

1 1/2 T. hot chili sauce

     Soak noodles for 20 minutes; drain.

    Mix sauce to dissolve sugar.

    Slice onions into 1 1/2 inch lengths.  Put on working platter.  Heat wok.  Add oil and swirl over surface.

     Fry garlic until golden.  Hot peppers may be added at this point.  Stir-fry meat.  Add noodes and stir to coat in oil.  Add sauce, making sure sugar is dissolved. 

     Reduce heat, folding noodles until they absorb the liquid.  Push noodles aside; add eggs.  Lift and fold eggs into mixture when set.  Add onions and bean sprouts; cook until tender. 

     Place on plates and garnish as desired.