Bangkok Orchid Pudt Thai Noodles

Soak rice stick noodles in cool water 1 hour. Drain.

Rinse half the fresh bean sprouts in water. Cut green onions in half. Cut bottoms into slices and cut tops into 1-inch strips. Set aside.

Heat oil in wok. Add your choice of meat, shrimp, eggs or mushrooms to taste. Add a little water to keep moist. Add your choice of vegetables along with tofu if desired. Stir-fry about 30 seconds. Both meat and vegetable options can be used.

Add pre-soaked noodles to wok and cook over high heat. Add previously soaked bean sprouts, fish sauce, vinegar, tamarind juice and sugar. Stir-fry until noodles become brown from the sauce and are tender, about 2 minutes. Add onion top strips. Turn over a few times.

Place on serving plate and garnish with unsoaked bean sprouts and remaining onion bottoms. Add cayenne peppers or cayenne pepper and peanuts.

NOTE: Rice stick noodles and nam pla are available at Asian food markets.