3 tb Vegetable oil
4 Garlic cloves
— finely crushed 1 tb Fish sauce
3 tb -TO
4 tb Lime juice
1 ts Crushed palm sugar
2 Eggs; beaten
12 oz Rice vermicelli
— soaked in water for — 20 minutes, drained 4 oz Peeled shrimp
4 oz Bean sprouts
4 Green onions; sliced
———————————TO GARNISH——————————— 2 tb Dried shrimp, ground
Roasted peanuts — finely chopped Cilantro leaves Lime slices Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions. When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices. Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks, : ISBN 1-55788-038-7 From: stigle@cs.unca.edu (Sue Stigleman)