Pad Thai (3)

Title: Pad Thai (3)
Categories: Thai
Yield: 6 servings

16 oz Chantaboon rice sticks 1/4 c Sugar - medium thread (See note) 1 c Sliced salted radish 1 tb Vegetable oil -- (chai Po) 6 Eggs beaten 1/4 c Fish sauce (nam pla) 1/4 c Vegetable oil 1 c Ground roasted peanuts 8 Garlic gloves -- (coarsely ground) 1 lb Pork, beef or chicken 2 tb Chile powder or paprika - sliced thin, bite sized, 2 c Bean sprouts -OR- 1 c Sliced green onion Shrimp, shelled and deveined 1 c Sliced cilantro 1/4 c White vinegar 1 Lime

Ingredient Notes: ================= Re: Chantaboon rice sticks:

Re: Pork, Beef, or Chicken, or Shrimp: e tofu between three sheets of towel paper on the top and the bottom. Put a plate on top and a two pound weight on top of the plate. Wait 20 minutes>

Re: Sliced salted radish:

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.