Phad Thai Noodles

Boil water with some oil added to water. Add noodles for approx. 5 10 min. Check for doneness. Be very careful that they are not still hard. They should rip easily with fingers. Be also careful that you do not overcook them as they will stick together and then get mushy. Drain noodles and rinse with cold water. Let them drain well. Gently pull them apart and using oil on hands, try to lightly oil noodles so that they do not stick together. Noodles should be allowed several hours to dry if possible. One can then store covered in refrigerator to use the next day if desired.

Cut and prepare the other ingredients. The prawns should be cut with scissors along the back. The fish should also be cut. Then slice the red onions, ginger and garlic. Then slice the Barlach and spring onions in long strips. Beat the eggs.

Then fry red onions, ginger and garlic in oil. Add beaten egg, prawns and fish. Pull red onions, ginger, etc. to side of wok so that it doesnt burn. Then add the noodles. Apread them out so they do not coump together. Add approximately 1 1/2 Tbsp dark sweet soy sauce. The amoung depends on the portion sizeuse the color as a judge. Add bean sprouts, approximately 1/2 Tbsp of fish sauce, and the salt. Then add the Barlach and spring onions.