3 tb Vegetable oil

      4    Garlic cloves

           -- finely crushed
      1 tb Fish sauce

      3 tb -TO

      4 tb Lime juice

      1 ts Crushed palm sugar

      2    Eggs; beaten

     12 oz Rice vermicelli

           -- soaked in water for
           -- 20 minutes, drained
      4 oz Peeled shrimp

      4 oz Bean sprouts

      4    Green onions; sliced

---------------------------------TO GARNISH---------------------------------
      2 tb Dried shrimp, ground

           Roasted peanuts
           -- finely chopped
           Cilantro leaves
           Lime slices
  Heat oil in a wok, add garlic and cook, stirring occasionally, until
  golden.  Stir in fish sauce, lime juice and sugar until sugar has
  dissolved.  Quickly stir in eggs and cook for a few seconds.  Stir in
  noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean
  sprouts and half of the green onions.
  When noodles are tender, transfer contents of wok to a warmed serving dish.
  Garnish with remaining bean sprouts and green onions, dried shrimp,
  peanuts, cilantro leaves and lime slices.
  Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks,
  :       ISBN 1-55788-038-7
  From: stigle@cs.unca.edu (Sue Stigleman)