Pad Thai - 2 1 whole 16 oz jantaboon rice sticks, med. 1 tablespoon vegetable oil 6 whole eggs whole, raw, beaten 1/4 cup vegetable oil 8 whole garlic clove, raw 1 lb pork beef, chicken or shr 1/4 cup vinegar 1/4 cup sugar 1 cup chad po (radishes, salted) 1/4 cup nam pla (fish sauce) 1 cup peanuts course ground, roast 2 tablespoon chili powder or paprika 2 cup bean sprouts raw 1 cup green onions sliced 1 cup cilantro fresh, chopped, 1 whole lime Soak rice sticks in lukewarm water for 1 hour, drain and set aside. Set wok over high heat, for 1 minute. Heat wok with 1 tablespoon of oil until sizzling hot and coat sides of wok evenly. Add eggs and fry, until eggs set, turn over and fry, until light brown on both sides. Remove from wok and slice thin, bite size. Set aside. Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook until fragrant. add meat, stir and cook, until meat or tofu is done, about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice sticks soften. Add eggs, and the next 5 ingredients, stir to blend. Remove to serving plate. Serve bean sprouts cold on the side. Garnish with green onion and cilantro. Serve with slices of fresh lime. Squeeze lime on pad Thai. Yield: 6