4    Cm square
1 c  Vegetable or peanut oil
100 g  Chicken breasts without skin
Cubed
200 g  Vermicelli -- thin rice
Variety
100 g  Baby prawns -- cooked &
Peeled
2    Spring onions -- chopped
1 ts Garlic -- chopped
2    Eggs -- lightly beaten
1/4 c  White sugar
3 tb Lime juice
5 ts White vinegar
2 tb Water
2 1/2 tb Fish sauce
1 ts Chili powder -- mild
100 g  Bean sprouts -- fresh,
Rinsed
6    Garlic chives -- cut in 5cm
Lengths
Firm bean curd cake

1. Heat oil in a wok. Cut bean curd into thin theads and fry until crisp
on surface. Remove and set aside.

2. Fry chicken until it changes colour. Remove and set aside.

3. Fry noodles until expanded, crisp and white. Remove & drain.

4. Pour off all by 2 tbls of oil nad stire fry prawns, spring onions and
garlic for 1 1/2min. Remove and set aside.

5. Pour beaten egg into pan and break up in wok. Remove when firm and wipe
out wok.

6. Pour sugar, lime juice, vinegar, water and fish sauce into wok and bring
to boil. Add chilli and cook for 1 1/2 min. Add fried noodles and toss in
sauce until completely coated. 7. Add bean curd, chicken, prawns, onions,
garlic and eggs. Heat through gently, stiring until hot for about 3min.

8. Pile noodels into serving place and garnish with sprouts and garlic
chives.

Nila Sweeney