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1⁄2 Pound Dried rice stick noodles, medium width
3 Tablespoon vegetable oil
3⁄8 Cup fish sauce
8 Tablespoon rice wine vinegar
8 Tablespoon sugar
2 Teaspoon paprika
1⁄3 Pound Shrimp, 21/25 count, peeled deveined
3⁄4 Cup Tofu, firm, 1/2 inch piences
2 each eggs, beaten
1 1⁄2 Cup bean sprouts
12 stalk Sliced garlic chives,cut 1 inch pieces
1 Teaspoon Ground dried thai chili
1⁄4 Cup Radish sliced
1⁄4 Cup Peanuts, chopped roasted
1 Tablespoon lime juice
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1st Keep
 JohnReese
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