Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Dried rice noodles 1/8" wide 1 tb -Catsup (all are optional)
-Warm water 4 Green onions
1/2 lb Shrimp, chicken or pork 1/2 c Vegetable oil
-OR- a combination 1 ts Finely chopped garlic
1/4 c Fish sauce 2 Eggs
1/4 c Granulated sugar; PLUS: 3/4 lb Bean sprouts
2 tb Granulated sugar 2 tb Ground roasted chilies
1/4 c White vinegar: PLUS: 3/4 c Ground roasted peanuts
2 tb White vinegar -- (unsalted)
1 ts Paprika; -OR- Lime wedges
1 tb -Tomato paste -OR-

1. Soak the noodles for 20-25 minutes in enough warm water to cover
them. They should be flexible and soft, but not so soft that they can
be mashed easily with the fingers. Later cooking in liquid will soften
them more. Drain them thoroughly in a colander while preparing the
other ingredients. Traditionally they are left in full-length strands,
but you may cut them into 8-inch lengths if you find it easier to
stir-fry them that way.

2. Peel and devein the shrimp, leaving the tails intact, or slice the
chicken or pork across the grain into strips not more than 1/8 inch
thick and 1 to 2 inches long.

3. Mix the fish sauce, sugar, vinegar, and optional paprika, tomato
paste, or catsup in a bowl, and stir until the sugar is dissolved. Set
the mixture aside. Slice the green onions, both white and green parts,
diagonally into pieces 1 1/2 inches long and 1/4 inch thick. Set aside.

4. Heat a wok, add the oil, and swirl it over the surface of the pan.
Add the garlic and stir-fry until light golden. Add the meat and
stir-fry until the pink color disappears completely. If you are using
shrimp, stir-fry until they turn pink. Add the noodles and toss lightly
to coat them with oil and to distribute the meat and garlic.

5. Add the liquid from Step 3 and bring it to a boil rapidly, gently
folding the noodles without breaking them. Reduce the heat to medium
and boil the mixture, folding frequently, until the noodles have
absorbed the liquid.

6. Using a wok scoop or a stiff spatula, lift the noodles gently from
one side of the wok. Pour a little oil along the side of the wok, then
break 1 egg and slip it into the oil. Break the yolk, and cover the egg
with the noodles immediately. Repeat this on the opposite side of the
wok with the remaining egg. Allow the eggs to cook undisturbed, over
moderate heat, until they are set and almost dry. Additional oil may be
added if the eggs or the noodles begin to stick to the wok.

7. When the eggs are set and almost dry, fold them gently but rapidly
into the noodles. Try not to break the noodles, which will be soft and
fragile at this point. An effective way is to insert the scoop under
the eggs, lift it through, and fold the mixture over. Continue the
lifting and folding motion until the eggs are broken up and well
distributed.

8. Add the bean sprouts and sliced green onions and toss the entire
mixture quickly and gently, still avoiding breaking the noodles. Cook
for about 2 minutes, or until the bean sprouts and green onions are
crisp-tender.

9. Place the mixture on a large warm platter. Sprinkle the ground
chilies and peanuts over the top and squeeze lime juice over that, or
serve these garnishes separately, for each diner to add according to
taste.

Variation:
==========
Omit the shrimp, pork, or chicken from the list of ingredients, and
ignore any instructions for them. Substitute 1/2 pound tofu and 1/4
pound dried shrimp. Put the tofu on a triple layer of paper towels,
cover it with another triple layer, put a plate on top of that, and put
a 2-pound weight, e.g. a can of tomatoes, on top of the plate. Let
stand for 20 to 30 minutes to press out the excess water. Put the dried
shrimp in a sieve, rinse them quickly under hot running water, and set
them aside to drain. After the tofu has been pressed, slice it into
1/4-inch cubes. Add the tofu and shrimp in Step 5 of the instructions
and proceed with the main recipe. Note: in Thailand, dried shrimp are
available in a smaller size than is generally available in the United
States. If you would like to simulate that, chop the dried shrimp very
coarsely after they have been rinsed.

(Yield: 6-8 servings)

Source: Thai Home-Cooking

From: mike_johnston.trwgbr#qmail4.nba.trw.com (Michael L. Johnston)

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