Pad thai (13)

Yield: 1 Servings -==

Ingredients:

1 pkg (16-ounce) chantaboon rice sticks

Instructions:

medium thread 1 tblsp vegetable oil 6 eggs beaten 1/4 cup vegetable oil 8 garlic gloves 1 lb pork beef or chicken sliced thin bite sized or shrimp shelled and deveined. 1/4 cup white vinegar 1/4 cup sugar 1 cup sliced salted radish (chai Po) 1/4 cup fish sauce (nam pla) 1 cup coarse ground roasted peanuts 2 tblsp chile powder or paprika 2 cups bean sprouts 1 cup sliced green onion 1 cup sliced cilantro 1 lime Soak rice sticks in lukewarm water for 1 hour drain and set aside. Set wok over high heat for 1 minute. Heat wok with 1 tablespoon of oil until sizzling hot and coat sides of wok evenly. Add eggs and fry until eggs set turn over and fry until light brown on both sides. Remove from wok and slice thin bite size. Set aside. Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook until fragrant. add meat stir and cook until meat or tofu is done about 1 to 2 minutes. Add rice sticks and vinegar cook until rice sticks soften. Add eggs and the next 5 ingredients stir to blend. Remove to serving plate. Serve bean sprouts cold on the side. Garnish with green onion and cilantro. Serve with slices of fresh lime. Squeeze lime on pad thai. Serves 10 as a side dish. Serves 6 as an only dish. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%% From: jkandell@ccit.arizona.edu (Jonathan Kandell) Converted by MMCONV vers. 1.40