Thailand Phat Thai Sai Khai

Ingredients	Quanity
Narrow rice noodles	300g
Bean Sprouts	1/2kg
Eggs	3
Pork in small slivers	50gr
Soybean Curd small slivers	1 cake
roasted peanuts ground	1/2cup
Dried Chilies ground	1tso
Shallots and Garlic chopped	1tbsp each
Cooking Oil	1/2cup
Sugar	4tbsp
Fish Sauce	3tbsp
Chinese leek leaves	50gr
Tamarind Juice or Vinegar	4tbsp
lemon	1
Banana Flower Indian Pennywort leaves	1
Method
Heat 3tbsp oil in frying pan and saute garlic and shallots. When yellowed, add noodles with just enough water to soften them and fry, turning constantly with spatula to prevent sticking. Then move noodles to side of pan or remove from pan. Put 3 tbsp oil into pan. when hot, fry the pork, pickled with radish, bean curd, and dried chilies and then return the noodles, mix thoroughly and move to side or remove. Put 2 tbsp. oil into the pan. When heated, break eggs into pan and scramble with spatula, spreading egg in a thin layer over the pan. when set, return the noodles and mix together. Spoon onto plates and sprinkle with ground peanut. Serve with bean sprouts, banana flower, Chinese leek and indian pennywort.