---------- 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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