8 oz Broad rice noodles

      2 tb Fish sauce

      3 tb Lime juice

      2 tb Sugar

      1 tb Tomato ketchup

    1/2 ts Red chili flakes

    1/4 c  Vegetable oil

      1 tb Garlic; chopped

      8 md Shrimp; peeled/deveined

      8 oz Boneless chicken breast

           - diced
      2    Eggs; beaten

      2 c  Bean sprouts

      3    Green onions; slivered

      2 tb Toasted peanuts

----------------------------------GARNISH----------------------------------
           Coriander sprigs
      1    Lime; in 8 wedges

    1/2 c  Bean sprouts

           Fresh chilies (optl)
  A national noodle dish of Thailand. It is now served in many trendy
  restaurants. It is a personal dish - you can add ingredients that you
  like, and make it as spicy or tart as you wish. Can be used as a basis for
  a stir fry of leftovers. Rice noodles are available at most ethnic Asian
  and gourmet stores.
  Soak noodles in warm water for 20 minutes, drain and reserve.
  Combine fish sauce, lime juice, sugar, ketchup and chili flakes. Reserve
  Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook
  10 seconds, then add shrimp and chicken.

  Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs
  and toss together until scrambled.
  Add noodles to the wok. Mix well to combine all ingredients. Pour in
  reserved sauce. Cook, stirring constantly, until noodles are soft and
  tender. If they appear dry, add up to 1/4 cup water.
  Stir in bean sprouts, green onions and peanuts, and fry for one more
  minute. Taste for seasoning, adding more lime or chili as needed.
  Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and
  optional chilies.