Pad Thai

Ingredients:

150g flat rice noodles

1/4c oil

1 bulb garlic, chopped

1/4c sliced shallots (small red onions)

1/2c chopped onions

1c thinly sliced chicken breast

1/2c peeled shrimps

1c fish tofu and/or lobster balls and/or squid balls

3/4c chicken stock

3tbsp tamarind paste

1/4c fish sauce (Rufina patis)

3tbsp brown sugar

1tsp red curry paste or 1pc chopped chili

3c bean sprouts 

Green onions

Yansuy

Eggs

Lemon or line wedges

Chopped peanuts

Chili sauce

Procedure:

1. Soak rice noodles in water for 30 minutes.  Drain and set aside.

2. In a wok, heat oil and saute garlic until light brown.

3. Add shallots and onions.

4. Add chicken.  When chicken changes color, add shrimps and tofu/balls.

5. Add chicken stock, tamarind paste, fish sauce, brown sugar, red curry paste.

6. Bring to a boil, add in the noodles. Toss and cook and cover until done. Season to taste.

7. Add bean sprouts. Cover for a minute. Mix then remove from heat. Top with green onions and yansuy.

Omelet:

8. Beat 2 eggs for every portion.  

9. Heat oil in an 8 inch non stick pan. Add eggs. Cook like omelet. Spread thinly until almost cooked.

10. Put one portion of the noodles on top of the half circle. Fold, to form a crescent.  

11. Transfer to a serving plate.  Serve with lemon or lime wedges. Garnish with chopped peanuts and chili sauce.