Phat-Thai

Soak the rice stick (like noodles) in warm water until tender, but not soft.

large wok, saute garlic in hot oil, add shrimp and cook until just pink. Remove shrimp, set it aside and add chicken.

Remove chicken after browned and cook the eggs, scrambled, chopping the eggs with spatula when firm. Remove the eggs and stir-fry the tofu.

Remove tofu, add noodles, vinegar, paprika and cayenne pepper sauce; cook for minutes, stirring constantly.

Mix in previously cooked ingredients and bean sprouts.

Toss well and cook for an additional 3 to 4 minutes. Serve with a topping of crushed peanuts and (optional) lemon wedges on the side.