Phat Thai (Pad Thai)

- Darwin Smith WXWG27A - MM:MK VMXV03A 1/4 lb Dried rice stick noodles

2 tb Vegetable oil

1 tb Coarsley chopped garlic

8 Shrimp, peeled and deveined

(here you can use a 1/4 lb Of pork or beef and more Shrimp) 1 Egg, lightly beaten

1 tb Fish sauce

2 ts Sugar

2 tb Coarse chpd, dry-roasted

Peanuts 1 c Bean sprouts

4 Slender green onions,

-sliced in 1 inch length 1 Lime, quartered lengthwise

Soak rice noodles in warm water to cover for 15 to 20 minutes. Prepare all the remaining ingredients and place them next to the stove, along with a small serving platter. When the noodles are very limp and white, drain and measure 2-1/2 cups. Set by the stove as well. The idea is to keep everything warm. Heat Wok or large skillet at medium-hi heat and add 1 tbs oil and swirl to coat the surface. When oil if very hot drop in garlic and toss until golden, about 30 seconds. Add shrimp and toss until they turn pink, for beef or pork until light brown, no more that 1 min. for shrimp. Remove from pan and set aside. Add the egg to pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set, scramble it to break it into small lumps. Remove and set aside with shrimp. Heat 1 tbs of oil in wok or skillet and heat 30 seconds and add soften noodles. Thin noodles to cover the surface of the pan, then clump them together and gently turn over. repeat this process until the noodles soften and curl into ivory ringlets. Add fish sauce and turn noodles to evenly season. Add sugar and peanuts and continue to turn the noodles to season. Reserve some of the bean sprouts, green onion for garnish. Add the bean sprouts, green onions and the shrimp and egg mixture. Cook for 1 minute, turning often. Transfer noodles to the serving paltter and squeeze the juice of 2 lime wedges over the top. Garnish with remaining beansprouts and lime and serve at once. Serves 1 very hungry, or 2 appetizers.