Title: PAD THAI (3)
  Categories: Thai
       Yield: 6 Servings
  
      16 oz Chantaboon rice sticks
            - medium thread (See note)
       1 tb Vegetable oil
       6    Eggs; beaten
     1/4 c  Vegetable oil
       8    Garlic gloves
       1 lb Pork, beef or chicken
            - sliced thin, bite sized,
            -OR-
            Shrimp, shelled and deveined
     1/4 c  White vinegar
     1/4 c  Sugar
       1 c  Sliced salted radish
            -- (chai Po)
     1/4 c  Fish sauce (nam pla)
       1 c  Ground roasted peanuts
            -- (coarsely ground)
       2 tb Chile powder or paprika
       2 c  Bean sprouts
       1 c  Sliced green onion
       1 c  Sliced cilantro
       1    Lime
  
   Ingredient Notes: ================= Re: Chantaboon rice sticks: 
   
   Re: Pork, Beef, or Chicken, or Shrimp: 
   
   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.
   
   Serves 10 as a side dish.  Serves 6 as an only dish.
   
   From: stigle@cs.unca.edu (Sue Stigleman)