Name: Pad Thai (Thai Noodles)
Ingredients: 1/2 lb Rice noodles; 3 tb Oil; 1 Clove garlic, minced; 1 Egg; 1/4 Water, optional; 4 tb Thai fish sauce; 2 tb Sugar; 1 ts Paprika; Ground red Thai chili pepper, to taste; 1 Green onion, cut into 1" lengths; 1 c Bean sprouts; 1/4 c Unsalted peanuts, ground

To love the soul is to really love. To pet and pamper and indulge your child, as if this world was all he had to look forward to, and this life the only period of happiness—to do this is not true love, but cruelty. It is treating him like some beast of the earth, which has only one world to look to, and nothing after death. It is hiding from him that grand truth, which he ought to be made to learn from his very infancy—that the number one goal of his life is the salvation of his soul.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Seafood, Grains	Thai	Thai, Seattle tim	4	Servings

INGREDIENTS

1/2	lb	Rice noodles
3	tb	Oil
1		Clove garlic, minced
1		Egg
1/4		Water, optional
4	tb	Thai fish sauce
2	tb	Sugar
1	ts	Paprika
		Ground red Thai chili pepper, to taste
1		Green onion, cut into 1" lengths
1	c	Bean sprouts
1/4	c	Unsalted peanuts, ground

INSTRUCTIONS

1. Soak rice noodles in cold water for two to eight hours.
2. Heat a frying pan until hot and add oil. Add garlic and brown slightly.
Add egg and scramble until done.
3. Drain rice noodles and add to egg and garlic. Raise temperature and
stir-fry noodles until translucent. Add water if noodles are too dry.
4. When noodles start to stick, add fish sauce, sugar, paprika, chili
pepper and green onion. Continue to cook for several more minutes.
5. Turn out onto heated serving dish. Garnish with bean sprouts and
peanuts.
Recipe by: Seattle Times Posted to MC-Recipe Digest V1 #542 by Rooby
<MsRooby@sprintmail.com> on Mar 26, 1997

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