Bill Mccarthy's Rice Noodles With Prawns (Pad Thai)

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1/3 pound (150 grams) dried Thai rice noodles, 1/2 inch wide

2 eggs

Salt and pepper to taste

2 tablespoons + 1 teaspoon peanut oil

3 tablespoons fresh lime juice

3 tablespoons Thai fish sauce

3 tablespoons sugar

2 garlic cloves, minced

1/4 pound pork loin, cut in 1- inch long and 1/4-inch wide matchstick-size pieces

8 large tiger prawns, peeled (leave tails intact) and slit down the back

1 tablespoon coarsely chopped dried baby shrimp

2 tablespoons finely chopped salted, sweetened radish

1/2 teaspoon hot red pepper flakes

1/2 cup fried bean curd, cut in 1/2-inch cubes

1 cup bean sprouts

1/4 cup coarsely chopped cilantro

3 tablespoons finely chopped dry-roasted unsalted peanuts

2 tablespoons garlic chives, sliced on the bias into 1-inch lengths, or 2 tablespoons thinly sliced green onions

Lime wedges

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