PAD THAI Ingredients 1 pound dried rice noodles 1/8 inch wide Warm Water 1 pound shrimp, chicken, pork or combination 1/4 cup fish sauce 1/4 cup granulated sugar 1/4 cup tablespoons white vinegar 1 teaspoon paprika 8 green onions 1/8 cup vegetable oil (more if needed for step six) 1/8 cup Chili Oil 4 cloves chopped garlic 3 eggs 4 cups bean sprouts Ground unsalted roasted peanuts Lime wedges 1 bunch chopped cilantro Technique Soak noodles for 10-15 minutes in enough warm water to cover them. They should be flexible and soft, but not so soft that they can be mashed easily with the fingers. Later cooking in liquid will soften them more. Drain them thoroughly in a colander while preparing the other ingredients. Traditionally they are left in full-length strands, but you may cut them into 8 inch lengths if you find it easier to stir-fry then that way. Peel and devein the shrimp leaving the tails intact (or remove if preferred) Slice chicken, pork into 1/8 inch strips 1-2 inches long. 3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside. Slice green onions both the green and white parts, diagonally into 1-1/2 inch long pieces. Set aside. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir fry until light golden. Add the meat and stir-fry until shrimp is pink. If using chicken or pork stir-fry until pink disappears. Add the noodles and toss lightly to coat with oil and the distribute meat and garlic. Add the liquid from step 3 and bring it to a boil rapidly, gently folding the noodles without breaking them. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid. Lift the noodles gently from one side of the wok. Pour a little oil in another pan and scramble the eggs. Then allow eggs to cook undisturbed, over moderate heat until they are set and almost dry. Chop eggs and add back to noodles. Add the green onions (and bean sprouts if you prefer them mixed in) and toss the entire mixture quickly and gently, still avoiding breaking the noodles. Cook for about 2 minutes or until onions are tender. Take a large platter spread with bean sprouts (if you left them out above). Spread Pad Thai from wok over top. Sprinkle ground peanuts and cilantro over the top and squeeze lime over the top. You may also serve toppings separately for each diner to add according to taste. Serves 8-12 as a side dish.