Phat-Thai
| Yield: | 2 Servings |
| Categories: | Ethnic |
| 7 | oz | Narrow rice noodles -- |
| Soaked & drained | ||
| 3 | tb | Cooking oil |
| 1 | tb | Garlic -- chopped |
| 1 | Egg | |
| 4 | tb | Firm yellow bean curd -- |
| Diced | ||
| 3 | oz | Prawns -- shelled & |
| Deveined | ||
| 1/2 | tb | Pickled Chinese radish |
| 3 | tb | Sugar |
| 2 | tb | Fish sauce |
| 4 | tb | Vinegar |
| 1/2 | tb | Paprika |
| 2 | tb | Roasted peanuts -- chopped |
| 6 | oz | Bean sprouts |
| 1/3 | c | Spring onions -- cut in 1" |
| Lengths | ||
| 1/4 | ts | Ground chili |
| 1 | Fresh lime -- sliced |
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