Pad Thai


Serving size: 4

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   oil
   2      ounces        ready-fried beancurd -- cut into 1/2 cubes
   1                    egg
   4      ounces        flat noodles -- cooked
   1      tablespoon    chi po (preserved turnip) -- finely chopped
   2                    spring onions -- cut in 1" pieces
   2      tablespoons   chopped roasted peanuts
   3      ounces        bean sprouts
     1/2  teaspoon      chili powder
   1      teaspoon      sugar
   2      teaspoons     light soy sauce
   1      teaspoon      lemon juice
                        lime wedge, (for garnish)
          sprig         fresh coriander, (for garnish)

In a wok of frying pan, heat oil. Add garlic & fry until golden
brown. Add ready-fried beancurd and stir. Break egg into wok, cook
for a moment, then stir. Add cooked noodles, stir, then add turnip
and spring onions & half of peanuts and half of bean sprouts. Stir
well; add chili powder, sugar, light soy sauce, and lemon juice.
Stir well & turn on to a plate. Sprinkle with remaining peanuts
and chopped coriander leaf. Arrange remaining bean sprouts & lime
wedge on side of plate.

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From Thai Vegetarian Cooking, Vatcharin Bhumichitr, Clarkson Potter Pub