---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Pad Thai Stir-Fried Rice Ribbon Noodles
  Categories: Thai, Pasta
       Yield: 4 servings
  
            Stephen Ceideburg                   1 tb Small dried shrimp
       6 oz Dried flat rice noodles (see             -(optional)
            -note)                              1    Inch cubes fried tofu, cut
       4 tb Vegetable oil                            -into 1/2-inch slices
     1/4 lb Medium shrimp, shelled and               -(optional)
            -deveined                                Big pinch chile flakes
       1    Boneless chicken breast             2    Handfuls bean sprouts,
            -half, skinned, thinly                   -tailed
            -sliced                             2    To 4 tablespoons chicken
       3    Garlic cloves, minced                    -broth or water, as needed
       3 tb Yellow bean sauce                   4    Green onions, trimmed, cut
       3 tb Tomato paste                             -into 2-inch lengths
       2 tb Fish sauce                               GARNISHES:
       1    To 2 tablespoons distilled          2 tb Coarsely chopped roasted
            -vinegar                                 -peanuts
       2 tb Sugar                                    Chile flakes
       3    Eggs                                2 tb Coarsely chopped fresh
       2 tb Chopped preserved radish,                -coriander leaves
            -soaked in warm water for           2    Limes, cut into wedges
      10    Minutes, drained (optional)    
  
   Place noodles in a bowl and cover with warm water; let soak about 15
   minutes, or until soft and pliable. Drain; set aside.
   
   Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil.
   Add shrimp and chicken; stir-fry until shrimp turns bright orange and
   chicken turns white, about 30 seconds. Set aside.
   
   Reheat wok over medium heat. Add the remaining oil and the garlic; brown
   gently (about 20 seconds). Increase heat to medium- high. Add the bean
   sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar
   dissolves.
   
   Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4
   times. Let cook until egg is slightly set but still moist, about 20
   seconds. Repeat with second and third egg. There should be tiny flecks of
   egg peeking through.
   
   Add the optional radish, dried shrimp and tofu, the chile flakes, softened
   noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles
   until tender and no longer stiff, about 3 or 4 minutes.
   
   Add the chicken broth 2 tablespoons at a time if noodles seem dry, the
   green onions and the reserved shrimp/chicken mixture; toss for 30 seconds
   to reheat. The sauce is not a wet sauce; it should “dry-coat” the noodles.
   
   Transfer to a platter and serve with a sprinkling of chopped peanuts, chile
   flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts
   and lime wedges around noodles. (Squeeze lime over noodles before eating.)
   Serve warm or at room temperature.
   
   Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like
   rice-flour noodles, labeled “Chantaboon rice sticks.”
   
   PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g
   saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber.
   
   From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.
  
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