Pad Thai

8 oz. dried flat rice noodles

3 Tbsp. oil

1 clove garlic, minced

1 egg

¼ cup water (may need more)

2 Tbsp. sugar

1 Tbsp. rice vinegar

1 to 2 green onions, cut into 1” chunks

1-cup bean sprouts

¼ cup ground roasted peanuts (optional)

Lime wedges (also optional)

4 Tbsp. fish sauce (you can get this at an international store, or maybe a

grocery store’s Asian food isle. There’re a lot of kinds, ask the helpful

store people which one to use for Pad Thai)

Oyster or soy sauce for flavor (I go for soy)

½ tsp. crushed red pepper flakes (more or less, depending on desired

spicy-ness)

Soak rice noodles in warm water until soft and then drain. (This could take awhile... they never get really soft so don’t worry too much about it). Heat a frying pan until hot and add oil. Add garlic and brown slightly. Add egg and scramble until done (be careful not to burn yourself here! This is an interesting experience). Reduce temperature if needed. Add rice noodles to egg mixture. Turn temperature up and stir fry noodles until translucent, adding some water if needed. (Okay, so translucent means clear to me, but they never turn clear so I just stir fry them until I think they’re done-ish). When noodles start to stick, add fish sauce (WARNING: this will smell like butt), sugar, pepper flakes, rice vinegar, oyster/soy sauce and green onions. Continue to cook mixture until dry. Garnish with bean sprouts (I just stir them in- garnish smarnish), peanuts and lime. Also, you can add fried tofu, prawns, cooked chicken, ect.