Thai Fried Noodles (1) 1/2 lb fresh rice noodles cut into 1/2-inch slices 1 cup fresh bean sprouts 1/3 cup oil 1 tablespoon minced garlic 4 tablespoon minced shallots 2 teaspoon shrimp paste (kapee) 1 tablespoon chopped dried shrimp (opt.) 10 medium shrimp shelled, deveined or substitute pork 3 tablespoon fish sauce (nam pla) 1 tablespoon rice vinegar 2 tablespoon light brown sugar 2 tablespoon tomato ketchup 1 teaspoon chili powder (optional) 2 eggs lightly beaten GARNISHES: 1/3 c coarsely ground peanuts - (unsalted) 1/2 ts dried red chili flakes - (opt) 2 green onions finely sliced 2 tb chopped coriander leaves 2 limes cut into wedges 1 sm cucumber sliced If using dried rice noodles, soak in hot water for 20 minutes before cooking. Drain. In 4 quarts boiling water, cook fresh rice noodles 2 to 3 minutes or until just tender to the bite, al dente. Drain. Rinse. Drain for 30 minutes or until dry. In boiling water, blanch the bean sprouts for 30 seconds. Refresh under cold water. Drain. Heat oil. Fry garlic and shallots until golden. Add the shrimp paste and dried shrimp. Stir. Add the shrimp and stir-fry until done. Add the fish sauce, vinegar, sugar, ketchup, and chili powder. Stir until sugar dissolves. Add the beaten eggs and let them set slightly. Then stir to scramble. Add the noodles and toss for about 2 minutes. Place the Pad Thai on a platter. Sprinkle the noodles with peanuts, chili flakes, green onions, and coriander. Arrange lime wedges around the edge of the platter. Serve with a side dish of fresh bean sprouts and cucumbers. (Yield: 3-4 serving) Yield: 3