Pad Thai.

Pad Thai

4 tablespoons vegetable oil

2 garlic cloves, minced

4 shallots, thinly sliced

8-10 medium sized fresh prawns, cleaned and deveined (or 8 oz. chicken)

2 eggs, lightly beaten

1 package Pad Thai Rice Noodles

1 cup fresh bean sprouts

Heat wok over high heat.  Add 2 tablespoons oil, garlic, shallots, and prawns.  COok until prawns are opaque; set aside.  Add remaining 2 tablespoons oil and 2 eggs, then scramble.  Reduce heat to low; add sauce and noodles.  Toss until well mixed.  Add prawns and bean sprouts.  Toss well.  Garnish with cilantro, peanuts, scallions and lime wedges.

Sauce:

4 tablespoons lime juice

3 tablespoons fish sauce

3 tablespoons sugar

1-2 pinches crushed chilies or pepper flakes

Mix ingredients together to create sauce.

Garnish:

2 tablespoons fresh cilantro, chopped

3 tablespoons roasted peanuts, crushed

3 tablespoons scallions, thinly sliced

1 lime, cut into wedges