Pad Thai - 3 3 tablespoon oil 2 oz ready-fried beancurd cut into 1/2 cubes 1 egg 4 oz flat noodles cooked 1 tablespoon chi po (preserved turnip) finely chopped 2 spring onions cut in 1 pieces 2 tablespoon chopped roasted peanuts 3 oz bean sprouts 1/2 teaspoon chili powder 1 teaspoon sugar 2 teaspoon light soy sauce 1 teaspoon lemon juice 1 lime wedge (for garnish) 1 sprig fresh coriander (for garnish) In a wok of frying pan, heat oil. Add garlic & fry until golden brown. Add ready-fried beancurd and stir. Break egg into wok, cook for a moment, then stir. Add cooked noodles, stir, then add turnip and spring onions & half of peanuts and half of bean sprouts. Stir well add chili powder, sugar, light soy sauce, and lemon juice. Stir well & turn on to a plate. Sprinkle with remaining peanuts and chopped coriander leaf. Arrange remaining bean sprouts & lime wedge on side of plate. Yield: 4