Phat Thai

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 dry red chili and stir well. Pour in the noodles, stir-fry until cooked. Spoon onto platter. Garnish with ground roasted peanut, bean sprouts, carrot, cabbage and sliced lime.
 

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

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