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Pad Thai

8 ounces rice vermicelli
1 minced onion
6 cloves minced garlic
1/2 pound pork
2 skinless boneless chicken breast halves
3 tablespoons raw shrimp
6 sliced Chinese mushrooms
2 slivered serrano chiles
3 tablespoons soy sauce
2 limes, juiced
3 tablespoons sugar
2 tablespoons nam pla
4 beaten eggs
handful bean sprouts
2 tablespoons rice vinegar

Cut pork and chicken into 1" cubes. Heat oil at hottest setting.
Fry noodles**. Leave 1/4 cup oil in wok. Lightly fry onions and
garlic. Add pork and cook thoroughly. Add chicken and cook three
minutes. Add shrimp, mushrooms and chilis. Reduce heat. In a
bowl, mix soy sauce, lime juice vinegar and nam pla. Add to wok
and simmer 3 minutes. Make hole in the center, pour in eggs, and
let set before stirring to mix. Add bean sprouts. Add noodles
and toss to mix thoroughly.

**If you haven't fried rice vermicelli noodles before, here are a
few tips: first, put the package into a large clean grocery bag
before you open it, after removing the wrapper break the block
apart into handsful of strands. If you omit the grocery bag, you'll
be finding little pieces of noodle all over your house. The oil
must be as hot as you can get it. Take a smallish handful, toss
it into the oil, and stand back. It will puff up immediately.

Using two spatulas, top and bottom, turn it over and let the part
that didn't puff up hit the oil. The immediately place the fried
noodles in a very large bowl lined with paper towels. The noodles
will deflate as soon as the sauce is poured over.


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