Thai Cuisine Recipe

Ingregients (serves 4-6)
3 tablspoons oil
2 shallots, thinly sliced
5 oz (150 g) ground beef
2 teaspoons soy sauce
2 teaspoons fish sauce
1 teaspoon cornstarch (cornflour), blended with 3 tablespoons water
1 teaspoon sugar
1 teaspoonminced garlic
1 lb (500 g) fresh rice-flour noodles (kwaytiaow) or 10 oz (300g) dried rice sticks soaked in boiling water for 5 minutes and thoroughly drained
1/2 tablespoon black soy sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4-5 quail's eggs, heard-boiled and peeled (optional)

Accompaniment
Lettuce leaves
Sliced green chilies in lime juice

Preparation
1 Heat 1 tablespoon of the oil in a wok. Add the shallots to the pan and fry until transparent. Add the beef and stir-fry for 3 minutes. Add the soy and fish sauces, cornstarch mixture and sugar. Stir-fry for 3 minutes and set aside.
2 Heat the remaining oil over medium heat, add garlic and fry until fragrant. Add the noodles, dark soy sauce, salt and pepper and stir-fry for 3 minutes. Remove from the heat and place on a serving dish.
3 Top the noodles with the cooked mined beef and the eggs, if desired, and serve addompanied wiht lettuce and sliced green chilieds in lime juice if desired.