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Pad Thai

10-16 oz pkg rice stick noodles
2 tablespoons oil
3 or more cloves garlic, crushed or minced
8 oz shrimp, peeled (optional)
8 oz chicken, pork or shrimp, cut into dice or matchsticks (optional)
2 or 3 eggs
1 cup bean sprouts
1/4 cup chopped/ground peanuts
1 red chile, finely chopped, or 1 tsp red pepper flakes (optional)
1 cup sliced cabbage
cilantro leaves
lime wedges

1/4 cup (60ml) Thai fish sauce
1/4 cup (60ml) white vinegar
2 tablespoons white sugar
3 tablespoons paprika

Soak the rice noodles in cold water at least two hours before
cooking. Drain.

In a large wok, heat oil and stir-fry garlic for 30 seconds. Add
shrimp and other meat if used.

Add the noodles, and stir-fry until al dente. Add sauce ingredients,
cook to allow most of this to be absorbed (2 minutes or so).

Spread the noodles, etc. out to the sides, and add eggs. Some will
crack the eggs directly into the wok, others will pre-scramble.
If cracked into the pan, start stirring them up when partially
cooked, so you get 'streaky' yellow and white eggs. As they cook,
fold the noodle mixture back in.

Add 1/2 the bean sprouts, peanuts, red pepper, folded into the

Serve hot, garnished with the rest of the bean sprouts, chopped
cabbage, cilantro. Serve with lime wedges to be squeezed into the


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