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 (Sü Stigleman)

Stichworte: Thai, Pasta