*  Exported from  MasterCook II  *
 
                                 Phad Thai
 
 Recipe By     : Nila Sweeney
 Serving Size  : 6    Preparation Time :0:50
 Categories    : Appetizers                       Beans
                 Thai                             Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cm square     firm bean curd cake
    1      cup           vegetable or peanut oil
  100      grams         chicken breasts without skin -- cubed
  200      grams         vermicelli -- thin rice variety
  100      grams         baby prawns -- cooked & peeled
    2                    spring onions -- chopped
    1      teaspoon      garlic -- chopped
    2                    eggs -- lightly beaten
      1/4  cup           white sugar
    3      tablespoons   lime juice
    5      teaspoons     white vinegar
    2      tablespoons   water
    2 1/2  tablespoons   fish sauce
    1      teaspoon      chili powder -- mild
  100      grams         bean sprouts -- fresh, rinsed
    6                    garlic chives -- cut in 5cm lengths
 
 1. Heat oil in a wok. Cut bean curd into thin theads and fry  until crisp on
surface. Remove and set aside.
 
 2. Fry chicken until it changes colour.  Remove and set aside.
 
 3. Fry noodles until expanded, crisp and white. Remove & drain.
 
 4. Pour off all by 2 tbls of oil nad stire fry prawns, spring onions and garlic
for 1 1/2min.  Remove and set aside.
 
 5. Pour beaten egg into pan and break up in wok.  Remove when firm and wipe out
wok.
 
 6. Pour sugar, lime juice, vinegar, water and fish sauce into wok and bring to
boil.  Add chilli and cook for 1 1/2 min.  Add fried noodles and toss in sauce
until completely coated. 
 
 7. Add bean curd, chicken, prawns, onions, garlic and eggs. Heat through gently,
stiring until hot for about 3min.
 
 8. Pile noodels into serving place and garnish with sprouts and garlic chives.
 
 
 
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