• 1/2 package (8 oz) Chantaboon noodles (rice stick)

• 2 tablespoons vegetable oil
• 5-4 cloves of minced garlic

• 10 medium shrimp or 1/2 lb. chicken or 1/2 lb. firm tofu - optional
• 2 teaspoons diced salted radish - optional

• 2 tablespoons sugar
• 2 tablespoons fish sauce
• 4 tablespoons tomato sauce, with a little vinegar (or good-quality ketchup)
• 3 tablespoons "Shrimp Paste in Bean Oil" (The paste by that name, which is not the same as "shrimp paste" + "bean oil")

Add cooked, drained noodles and mix well until thoroughly coated with the sauce. Fry on high heat until the sauce begins to carmelize on the noodles.

• 3 eggs

• 4-6 oz fresh bean sprouts
• 1 lime, juiced
• 3 tablespoons coarsely ground unsalted roast peanuts

Garnish with any or all of the following:

• cilantro leaves (Chinese parsley/coriander leaves)
• chili powder
• ground unsalted roast peanuts
• lemon or lime slices
• serrano chili pepper slices
• dried shrimp - optional (careful, they're potent!)
• fresh bean sprouts
• cucumber slices
• nam prik (Thai pepper water: hot green peppers in fish sauce)
• sugar

Pat Thai is the most popular noodle dish served at Siam Cuisine. In Thailand, these mile, tangy noodles can be found in any marketplace, so people rarely bother to make them at home. This recipe calls for a pre-made sauce that is combined with the other ingredients in a wok. The sauce will keep in the refrigerator for 1 to 2 months. Bring it to room temperature before using. Just before eating, squeeze the lime over the Phat Thai and mix with the bean sprouts.

Pat Thai sauce

• 1 ounce preserved tamarind
• 3 tablespoons hot water
• 1 1/2 teaspoons salt
• 1/2 cup palm sugar
• 6 tablespoons white vinegar
• 1/4 to 1/3 cup water

1. In a small bowl soak the tamarind in the hot water for 30 minutes, until soft. Work the tamarind with your hands for 5 minutes to release the pulp. Press pulp through a strainer. Squeeze out all the liquid and pulp and discard the twigs and seed. Reserve 1 1/2 tablespoons and set aside.
2. Place the salt, palm sugar, white vinegar, 1/4 cup of the water, and the tamarind in a small saucepan. Place over high heat and start a timer at 10 minutes. Bring to a vigorous boil and lower the heat to medium high. Stir constantly. When the 10 minutes are up, remove the pan from the heat and allow to cool.
3. The sauce should be the color and consistency of thick, pure maple syrup. If it is too thick, ad 2 tablespoons of water and heat slowly over low heat until the water is completely blended. Cook for 2 more minutes. Remove from the heat and cool again. Repeat if necessary.

Pat Thai (Serves 4)

• 4 ounces dried Jantaboon rice sticks
• Oil for deep-frying
• 4 Ounces firm tofu, cut into pieces 3/4 by 1 1/4 by 3 inches
• 1/4 cup raw peanuts
• 1 dried cayenne pepper
• 1 1/2 tablespoons oil
• 4 teaspoons dried shrimp
• 1 teaspoons finely chopped brine-cured radish
• 1 teaspoon minced garlic
• 1 teaspoon fish sauce
• 2 1/2 tablespoons Phat Thai sauce
• 2 green onions, cut into 2-inch lengths
• 5 ounces bean sprouts
• 1/2 fresh lime

1. Soak the Jantaboon rice sticks in enough cold water to cover for about 30 minutes, until soft. Drain and set aside.
2. In a deep-fryer, heat the oil to 450.
3. Deep-fry the tofu for 3 minutes, until golden brown. Drain on paper towels and allow to cool. Slice 1/4 inch thick. Set aside.
4. Dry-roast the raw peanuts in a wok for 10 minutes at medium-low heat until evenly browned, flipping frequently. Cool to room temperature. In a mortar pound the peanuts into small pieces. Set aside.
5. Dry-roast the cayenne pepper in the wok over medium heat until it turns a deep red, being careful not to let it burn. In a mortar pound the chili pepper into small flakes. Reserve 1/4 teaspoon.
6. Heat a well-seasoned wok over high heat and add the 1 1/2 tablespoons of oil. When oil is hot, add the dried shrimp. Stir-fry for several second. Add the fried tofu. radish, cayenne pepper, and garlic in order. Stir fry until the garlic is light brown.
7. Quickly add the rice sticks, fish sauce, and Phat Thai sauce. Stir-fry to completely coat the rice sticks with the sauce. Add the green onions and 2 ounces of the bean sprouts. Stir-fry until heated. Add 2 tablespoons of the crushed peanuts, stir again, and turn off the heat.
8. Place the Phat Thai on a serving platter. Sprinkle with the rest of the crushed peanuts. Place the remaining bean sprouts and lime to one side of the platter. Serve immediately.