3 tb Vegetable oil

4 Garlic cloves

-- finely crushed 1 tb Fish sauce

3 tb -TO

4 tb Lime juice

1 ts Crushed palm sugar

2 Eggs; beaten

12 oz Rice vermicelli

-- soaked in water for -- 20 minutes, drained 4 oz Peeled shrimp

4 oz Bean sprouts

4 Green onions; sliced

---------------------------------TO GARNISH--------------------------------- 2 tb Dried shrimp, ground

Roasted peanuts -- finely chopped Cilantro leaves Lime slices Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions. When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices. Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks, : ISBN 1-55788-038-7 From: stigle@cs.unca.edu (Sue Stigleman)