16 oz Chantaboon rice sticks

           - medium thread (See note)
      1 tb Vegetable oil

      6    Eggs; beaten

    1/4 c  Vegetable oil

      8    Garlic gloves

      1 lb Pork, beef or chicken

           - sliced thin, bite sized,
           -OR-
           Shrimp, shelled and deveined
    1/4 c  White vinegar

    1/4 c  Sugar

      1 c  Sliced salted radish

           -- (chai Po)
    1/4 c  Fish sauce (nam pla)

      1 c  Ground roasted peanuts

           -- (coarsely ground)
      2 tb Chile powder or paprika

      2 c  Bean sprouts

      1 c  Sliced green onion

      1 c  Sliced cilantro

      1    Lime

  Ingredient Notes: ================= Re: Chantaboon rice sticks: 
  Re: Pork, Beef, or Chicken, or Shrimp: 
  Re: Sliced salted radish: 
  =========================================================================
  Soak rice sticks in lukewarm water for 1 hour, drain and set aside.  Set
  wok over high heat, for 1 minute.  Heat wok with 1 tablespoon of oil until
  sizzling hot and coat sides of wok evenly.  Add eggs and fry, until eggs
  set, turn over and fry, until light brown on both sides. Remove from wok
  and slice thin, bite size.  Set aside.
  Heat 1/4 cup of oil in wok until sizzling hot.  Add garlic and cook until
  fragrant.  add meat, stir and cook, until meat or tofu is done, about 1 to
  2 minutes.  Add rice sticks and vinegar, cook until rice sticks soften. Add

  eggs, and the next 5 ingredients, stir to blend. Remove to serving plate.
  Serve bean sprouts cold on the side.  Garnish with green onion and
  cilantro.
  Serve with slices of fresh lime.  Squeeze lime on pad thai.
  Serves 10 as a side dish.  Serves 6 as an only dish.
  From: stigle@cs.unca.edu (Sue Stigleman)