Pad Thai

8 oz. Thai Rice Sticks (dry - find them in the asian section of your regular grocery store)
3 T. Veg Oil
1 clove Garlic, minced
3 Eggs
4 T. Fish Sauce
1 Green Onion, cut into 1" lengths
2 T. Sugar
1 t. Paprika
1 c. Bean Sprouts
1/4 c. ground Peanuts

In a large bowl, soak rice sticks in warm water for 30-45 minutes until tender but firm. Heat oil in a large frying pan, then add garlic. Add egg and scramble until done; reduce temperature. Drain rice sticks well and add to egg mixture. Increase temperature and stir fry noodles until they are translucent, adding up to 1/4 c. water if needed. When rice sticks begin to stick together, add fish sauce, sugar, paprika and green onions. Continue to cook mixture until dry. Garnish with bean sprouts and peanuts. You can also add tofu, pork, chicken or beef.