Phad Thai is a staple of Thailand. It can be made with shrimp, pork, chicken, or beef. If desired, add one or all of these ingredients to step three of my vegetarian recipe.

Preparation time: 20 minutes
Cooking time: 5-8 minutes

• 400g (13oz) flat rice stick noodles*
• 2 tablespoons oil
• 2 eggs lightly beaten
• 1 onion cut into thin wedges
• 1 sweet red pepper cut into thin slices
• 1 clove garlic, crushed and chopped
• 3 1/2 ounces fried tofu cubes in 1 cup of hot oil, drained
• 6 green onions, thinly sliced
• 1/2 cup coriander leaves, cilantro or Chinese parsley, freshly chopped
• 1/4 cup soy sauce
• 4 tablespoons lime juice
• 11/2 tablespoon brown sugar
• 1 teaspoon Sambal Oelek*
• 1 cup bamboo shoots
• 1 tablespoon chopped peanuts

*Available at Asian markets or in the Asian section of your local supermarket

1. Cook noodles for five minutes in boiling water or follow directions on package (do not over cook). Drain and set aside.

2. Heat a small eight inch omelette pan (non-stick) with one teaspoon oil and add eggs. Swirl to make a thin omelet. When set, gently flip with spatula and turn off heat. Cool and cut into thin strips. Set aside.

3. Heat remaining oil in large wok or pan and add garlic and pepper. Stir for three minutes.

4. Add noodles and toss well.

5. Stir in omelette, tofu, green onion and the coriander, cilantro or Chinese parsley.

6. Pour in combined lime juice, soy sauce, sugar, and Sambal Oelek** and toss to coat noodles.

7. Sprinkle with bean shoots and chopped peanuts and serve.

**Sambal Oelek is quite hot. If you like a hotter style add more.

*Dave Williams suggests a chilled bottle of Hakutsuro draft brewed Sake or a cold bottle of Thai Beer.