Recipe - Pad Thai Noodles

7 ounce Flat Rice Noodles
3 tablespoon Nuoc Mam
2 tablespoon Tomato Sauce, canned
2 teaspoon Rice Vinegar
2 teaspoon Granulated Sugar
3 tablespoon Oil
1 tablespoon Garlic, minced
1 teaspoon Chili Pepper Flakes
One fourth pound Pork or Chicken, ground
One fourth pound Shrimps, raw, with shells
2 Tofu Cubes, fried
2 Eggs, beaten
1 cup Bean Sprouts, rinsed, dried

Place noodles in hot (not boiling) water. Let soak for 10 minutes, drain.
In small bowl, combine Nuoc Mam, tomato sauce, and vinegar. Stir in sugar
to dissolve. Heat 2 tablespoons of oil in wok or large frypan over high
heat; cook garlic and chili pepper flakes for 15 seconds. Add pork (or
chicken) and shrimp. Stir fry until pork and shrimp change colour. Add tofu
pieces and Nuoc Mam mixture to wok, bring to a boil. Add drained noodles
and toss until well coated in sauce. Transfer to a warm serving platter.
Add remaining oil to wok; add eggs and cook for 10 seconds. Scramble eggs
and add bean sprouts. Return noodles to wok and thoroughly stir to mix eggs
with noodles. Continue to cook until eggs are set. Arrange noodles on
serving plate and garnish with chopped fresh coriander, coarsely chopped
peanuts, minced green onions and chilies, chopped dried shrimps. Serve
immediately. From The Gazette, 92/04/08. Posted by James Lor.

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