Fried Noodles Thai Style / Pat-Thai

Preparation time: 4-5 minutes
Cooking time: 5 minutes

1 person	4 persons	Ingredients:
2 tablespoons	8 tablespoons	Oil
1 clove	4 cloves	Garlic - peeled & finely chopped
1 teaspoon	4 teaspoons	Dried tiny shrimps - soak in water for five minutes
20g	80g	Tofu - cut into 1cm cubes
50g	200g	Narrow rice Noodles - soak in water for 2-3 minutes
3 tablespoons	12 tablespoons water
1	4	Egg/s
½ teaspoon	2 teaspoons	White sugar
1 tablespoon	4 tablespoons	Light Soy Sauce
5g	20g	Chinese chives - cut into 3cmlengths
25g	100g	Bean sprouts
10g	40g	Ground peanuts
1 teaspoon	4 teaspoons	Juice of a lime

To garnish:

2	8	Lime quarters
As desired		Sliced cucumber
60g	240g	Bean sprouts
20g	80g	Chinese chives cut into 3cm lengths
30g	120g	Ground peanuts

Method:

1. Put oil in wok and on low heat fry garlic, dried shrimps and tofu together for about 1 minute.
2. Drain the noodles and pot them in the wok Add the water.
3. Beat the egg and stir into the noodles and allow it to cook.
4. Stir in the sugar and soy sauce.
5. Stir under Chinese chives and bean sprouts.
6. Add ground peanuts, fry 30 seconds then turn off heat.
7. Stir in the limejuice well.

Then serve on large individual dinner-plates and garnish. The appropriate cutlery would be one pair of chopsticks and one fork!

Another variation on Pat-Thai for one person!
Try it 'stuffed, i.e. wrapped in egg!

1. Beat one egg in a bowl
2. Heat one tablespoon of oil in a wok and make sure that the whole wok is well oiled.
3. Pour egg into wok and let it spread all around the wok in a thin film to make a circle of 20-25cm in diameter. Turn off heat.
4. Put the Pat-Thai noodles, prepared as above, into the centre of the egg film. Make an egg 'envelope', by folding the outer 'corners' of the egg to the centre.

Serve on a large individual dinner plate and garnish.

For Vegetarians

Leave out shrimps altogether.