PAD THAI

4 tablespoons oil
2 garlic cloves, finely chopped
1 egg
4 ounces dry Sen Lek noodles, soaked in water for 60 minutes until soft,      
  and drained
2 tablespoons lemon juice 
1 ½ tablespoons fish sauce 
½ teaspoon sugar
2 tablespoons chopped roasted peanuts
2 tablespoons dried shrimp, ground or pounded
½ teaspoon chili powder
1 tablespoon finely chopped preserved turnip
1 ounce beansprouts
2 spring onions or scallions, chopped into 1-inch pieces
  Sprig of coriander leaf, coarsely chopped
  Lemon wedges for garnish

In a wok or frying pan, heat the oil, add the garlic and fry until golden brown. Break the egg into the wok, stir quickly and cook for a couple of seconds. Add the noodles and stir well, scraping down the sides of the pan to ensure they mix with the garlic and egg. One by one, add the lemon juice, fish sauce, sugar, half the peanuts, half the dried shrimp, the chili powder, the preserved turnip, 1 Tbls of the bean sprouts and the spring onions, stirring quickly all the time. Test the noodles for tenderness. When done, turn onto a serving plate and arrange the remaining peanuts, dried shrimp and beans prouts around the dish. Garnish with the coriander and lemon wedges.

Source: Vatcharin and Bhumichitr's "The Taste of Thailand", WSJ 022709