Recipe - Easy Pad Thai

6 One half ounce Wide rice noodles [227g]
2 tablespoon Vegetable oil
6 ounce Lean ground pork
1 Sweet red pepper, chopped
3 Garlic cloves, minced
One fourth teaspoon Hot pepper flakes
6 ounce Raw shrimp, peel, devein
1/3 cup Chicken stock
3 tablespoon Fish sauce
2 tablespoon Granulated sugar
2 tablespoon Lime juice
2 tablespoon Ketchup
1 Egg, beaten
2 cup Bean sprouts
2 Green onions, chopped
One fourth cup Fresh coriander, chopped
2 tablespoon Peanuts, chopped
2 Limes, cut in wedges

Soak noodles in warm water for 15 minutes; drain and set aside.

In large wok or deep skillet, heat oil over high heat; sirfry pork, red
pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stirfry
for 1 minute. Stir in stock, fish sauce, sugar, lime juice and ketchup;
stirfry for 1 minute. Add noodles; toss. Drizzle in egg, tossing until egg
is set. Add bean sprouts; toss. Sprinkle with onions, coriander and
peanuts. Garnish with lime.

Makes 4 servings for $9.70CDN [Sep 94]

Per serving: about 510 calories, 25 g protein, 18 g fat, 62 g carbohydrate
good source iron.

Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth
Baird: "Great Pastabilities"

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini