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1
Soak noodles for twenty to twenty-five minutes in enough warm water to cover (they should be flexible and soft, but not so soft that they can be mashed with fingers).
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2
Later cooking in liquid will soften them more.
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3
Drain them throughly in a colander while preparing the other ingredients.
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4
You may leave the noodles whole or cut into eight-inch lengths (traditionally left whole, but easier to fry shorter).
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5
Peel and devein shrimp; slice chicken and/or pork into strips.
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6
Mix the fish sauce, sugar, vinegar, and paprika in bowl and stir until sugar dissolves; set aside.
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7
Heat some oil in wok and add garlic: stir fry until golden.
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8
Add meats and cook a few minutes or shrimp is pink and meats are no longer pink.
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9
Add noodles and toss to coat with oil and meats and garlic (can be done in large bowl so things don't fall out).
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10
Add the fish sauce mixture and bring to boil rapidly, gently folding in the noodles without breaking them.
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11
Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid.
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12
Lift the noodles gently from one side of the wok.
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13
Pour some oil along the side and break egg and slip into oil.
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14
Break yolk and cover egg with the noodles immediately.
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15
Repeat process on other side of wok with other egg.
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16
Allow eggs to set over moderate heat - add extra oil if wok becomes too dry.
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17
When eggs are set and almost dry, fold gently but rapidly into the noodles, trying not to break noodles.
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18
Distribute eggs evenly throughout noodles.
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19
Add green onions and bean sprouts (you can leave sprouts on side if you like) and toss evenly but gently; cook about two minutes.
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20
Spread pad thai noodles on large platter and sprinkle with chilies and peanuts and sprinkle with lime juice.
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21
or each person can garnish to their own taste.
