SWEET THAI NOODLES                     Servings: 4-6

4   oz.       rice sticks              1/4 c.    water
1   c.        sugar                    1/2 tsp.  salt
1   c.        white vinegar, or 1/2 c. vinegar plus 1/2 c. lime juice
3/4 lb.       ground pork, thinly sliced chicken, 1/4 inch diced tofu, small
			  fresh shrimp, or any combination
2             Serrano chilis, stemmed  2         green onions, chopped
3             eggs, beaten well

    Chop chilis.  Combine water, sugar, vinegar and salt in a small
saucepan.  Bring it to a boil, and cook about 10 minutes until it forms a
thin syrup.  Set aside.
	In a wok or electric skillet, heat about 1 1/2 inch depth of oil to 375F.
Deep fry rice sticks a handful at a time  (they will puff up immediately and
quickly begin to brown).  Turn over once and fry about 10 seconds, then remove.
Drain on paper towels.  Keep warm in low-heat oven.
	Dribble about half of the beaten egg in thin strands over the hot oil.
When set and light brown on the bottom, carefully flip the "egg net" over
and brown quickly on the other side.  Remove from oil and drain on paper
towels, then repeat with remaining egg.  Pour off all but aobut 1-2 T. oil.
Quickly stir fry meat, chilis and onions until done.  Remove about half of
this mixture to a platter and set aside.  Add half the sauce mix to the pan,
half the rice sticks, and half the egg.  Mix gently until syrup is absorbed.
Put on serving platter, then repeat with second half of everything.  Garnish
with green onions, sliced chilis, or part of the egg net.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School