RECIPE OF THE MONTH QUICK PAD THAI This recipe is absolutely the easiest Pad Thai recipe we've seen. It has only the bare minimum of ingredients but you may add your choice of meat, tofu, additional vegetables, fish or shrimp. The only possible drawback is that Nam Pla - Fish Sauce is essential and no substitute is possible so no Vegetarian version can be made. 3 Tablespoons Quality Vegetable Oil (Such as Canola or Safflower or even Olive oil) One Half Package "Rice Stick" Oriental Style Rice Noodles (about 8 ounces) 1/4 Cup Squid Brand Fish Sauce 1/4 Cup Sweetened Soy Sauce (Black Bean) 1/4 Cup Ground Roasted Peanuts 4 Tablespoons Preserved Sweetened Radish 3 Fresh Eggs 1 Cup Fresh Green Onions 1 cup Mung Bean Sprouts One Half Pound Cooked Meat, Shrimp, Fish, Tofu or Vegetables (Optional) Fresh Thai Chillies (prik kee noo) to taste* 2 Tablespoons Lemon Juice *Note Be Careful with The Thai Chillies, the juices are very volatile and can burn your skin * Soak Rice Noodles in cold water for 30 minutes or until soft, drain and set aside. Heat a large wok until hot then add oil eggs and radish. Stir fry until egg is cooked. Add rice noodles and stir fry until the are translucent. Add Sweet Soy, fish sauce and peanuts and cook for one minute. Add green onions, lemon juice and thai chillies, Stir and place on a serving dish garnished with bean sprouts.