Phat Thai

Ingredients
- 3 cups narrow rice noodle
- 1 teaspoon ground dried red chilli or paprika
- 1/2 cup sliced chicken meat, small strip
- 4 tablespoons sugar
- 4 shrimps
- 4 tablespoons fish sauce
- 2 eggs
- 4 tablespoons vinegar
- 1/3 cup soya bean curd, cut into small silvers
- 1/2 cup bean sprouts
- 1 tablespoon pickled white radish, chopped
- 1 lime for garnishing
- 1/2 cup cooking oil
- 1/4 cup carrot, for garnishing, sliced thinly
- 1 teaspoon garlic, chopped
- 1/4 cup cabbage, for garnishing sliced thinly
- 1 teaspoon shallot or onion, chopped
- 2 tablespoons ground roasted peanut

Method
     Fry the chopped garlic and onion until turned yellow. Add chicken and fry until cooked. Pour in the shrimp, pickled white radish, soya bean curd. Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, ground dried red chilli and stir well. Pour in the noodles, stir fry until mixed well, add spring onion, 3/4 or half a cup of bean sprouts ( the remainder, clipped both ends, used for garnishing) and stir-fry until cooked. Spoon onto a platter, Garnish with ground roasted peanut, bean sprouts, carrot, cabbage and sliced lime.