Recipes for Dummies

• 1/2 cup vegetable oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallots
• 400 grams SUREE, 5mm. RICE STICK, soaked in warm water to soften.
• 1 tablespoon chooped pickled white radish
• 1 cup fried bean curd
• 4 tablespoon sugar
• 3 tablespoon SUREE FISH SAUCE
• 4 tablespoons SUREE PAD THAI SAUCE
• 2 tablespoons tamarind or lime juice.  500 grams (1 lb.) bunch of Chinese flat chives, 1.2 cup ground roasted peanut
• 4 grilled tiger prawns, about 100 grams (3.5 oz. each)
• 3 eggs, banana blossom, simmered until tender (optional)

Instroductions:
  Heat 3 tablespoons oil in a wok and add garlic and shallot.  Add prawns follow SUREE 5 mm. RICE STICK and fry, turning constantly to prevent sticking.  Remove the rice stick and set aside.

  Put another 3 tablespoons of oil into pan, and when hot, add the pickled white radish and fried bean curd.  Stir-fry for 2-3 minutes and then return the rice stick.  Add sugar, SUREEFISH SAUCE and SUREE PAD THAI SAUC, mixed thoroughly and set aside on the plate.

  Put another 2 tablespoons of oil into pan, and when hot.  Break 3 eggs into pan and scrable, spreading egg in a thin layer over then pan.  When set, return rice stick and mix together thoroughly then sprinkle with ground peanuts.  Season with sugar, SUREE FISH SAUCE, peanut and tamarind or lime juice.  Serving with Banana Blossom and Chinese Flat Chives.