Pad Thai

6 oz rice noodles
2-3 Tbsp oil
2 cloves garlic, minced
1/4 lb pork, cut in bite-sized, thin slices
8 large shrimp, peeled and deveined
3 Tbsp lemon juice
2-3 Tbsp fish sauce
1 Tbsp sugar
2 eggs, beaten
2 oz bean sprouts
3 Tbsp roasted peanuts, crushed
3 Tbsp green onions, chopped
2 Tbsp cilantro, chopped

Soak noodles in warm water at least 15 minutes. Fry garlic in oil until golden. Add pork and fry until cooked through. Add shrimp and stir-fry 2-3 minutes. Reduce hear and add lemon juice, fish sauce and sugar. Stir gently until sugar dissolves. Add soaked noodles, well-drained. Stir briefly, then push to one side of pan. Add a little oil to free side of pan (if necessary) and add eggs; stir-fry until firm.

Place eggs, bean sprouts, peanuts, green onion and cilantro on noodles and stir gently. Add hot sauce or red pepper flakes if desired.

Serves 4.

NOTES
From Kim.
Untried.