Phat thai:

Yield: 8 servings

Measure Ingredient
8 ounces Flat Thai noodles -- (gwit
\N \N Dio
4 tablespoons Vegetable oil
2 tablespoons Chopped garlic
¼ pounds Ground pork
½ cup Peanuts -- chopped or
\N \N Crushed
¼ cup Dried shrimp
2 tablespoons Radish -- chopped sweet
\N \N Pickle
¼ pounds Tofu -- cut into 1/2\" cubes
2 tablespoons Fish soy -- (nam pla)
2 teaspoons Sugar
1 teaspoon Red pepper flakes
\N \N Juice of 1/2 lime
3 \N Green onions -- 1\" lengths
1 cup Bean sprouts
3 tablespoons Fish soy
2 tablespoons Chili peppers*
\N \N Sugar (opt'l)
\N \N Lime wedges



*Finely slivered fresh red and green I haven't tried this recipe yet, but it comes from a pretty reliable cookbook called Practical Thai Cooking. Boil noodles in lightly salted water for 7 min. or until al dente. Drain. Heat oil in wok/frying pan over medium heat. Add garlic and stir-fry until color changes. Add the pork and stir-fry for 3-4 min. Add the noodles, stir well, and add all the Seasonings.

Stir-fry for 5-7 min., being careful not to break the noodles.

Transfer to serving dish and serve with the Condiments on the side.

Enjoy! Ann Zimmerman FROM: R VASVARI, JR. (FPTV93A) Recipe By :

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