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Phat Thai

3 C. narrow rice noodle
1/2 C. chicken meat, small strips, sliced
6 shrimp
2 eggs
1/2 C. tofu
1/2 C. cooking oil
1 tsp. chopped garlic
1 tsp. shallot or onion, chopped
1 tsp. ground dry red chilli or paprika
1 T. sugar
1 T. fish sauce
1 T. vinegar
1/2 C. bean sprouts
1 lime for garnishing
1/4 C. carrot, for garnishing, sliced
1/4 C. cabbage, for garnishing, cliced
2 T. ground roasted peanut

Fry the chopped garlic and onion until turned yellow. Add chicken and curry, fry until cooked. Pour in the shrimp and tofu. Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, ground dry red chili and stir well. Pour in the noodles, stir-fry until mixed well. Add onion, 3/4 of half-cup of bean sprouts (the remainder, clipped both ends, used for garnishing) and stir-fry until cooked. Spoon onto platter, garnish with ground roasted peanuts, bean sprouts, carrot, cabbage, and sliced lime.

GRADES:
Mike:F
Chris: F
(even Beau gave his effort an "F")

Recipe from "A Community Cooks" availabe at the MDDC/Chamber office in Macomb.

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