1. Soak noodles in hot water for 20 minutes, or until soft. Drain.

2. Heat oil in a wok or large skillet and saute garlic until golden. Add
the shrimp and ground pork and stir-fry until lightly browned. Add the
sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar
dissolves. Pour in the beaten eggs, let them set slightly, then stir to
scramble.

3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of
wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the
bean sprouts, scallions, radish, and stir-fry until bean sprouts are
slightly cooked, about 1 minute. Stir noodles down into tamarind mixture
and stir-fry until well-mixed.

4. Pile noodles on a serving dish and sprinkle with peanuts and scallions.
Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber
wedges on side of plate.

From: stigle@cs.unca.edu (Sü Stigleman)

Stichworte: Thai, Pasta