Pad Thai Noodles

• 4 ounces dried Thai rice sticks*
• 3 tablespoons vegetable oil
• 8 ounces uncooked medium shrimp, peeled, deveined
• 3/4 cup 1/2-inch pieces firm tofu (about 6 ounces)
• 1/4 cup finely chopped radishes
• 2 teaspoons paprika
• 1 large egg, beaten to blend
• 2 cups mung bean sprouts
• 2 cups green onions, cut diagonally into 1-inch pieces
• 1/4 cup fish sauce (nam pla)*
• 3 tablespoons rice vinegar
• 4 teaspoons sugar
• 1/4 cup finely chopped roasted unsalted peanuts
• Lime wedges

1. Soak dried rice sticks in large bowl of warm water until just tender, about 1 hour.
2. Drain rice sticks well.
3. Heat oil in large nonstick skillet over high heat.
4. Add shrimp; stir-fry until pink and opaque in center, about 2 minutes.
5. Transfer to plate.
6. Add tofu, radishes, and paprika to skillet; stir-fry until tofu browns, about 2 minutes.
7. Add egg; stir until set, breaking up with spoon, about 1 minute.
8. Add drained rice sticks, mung bean sprouts, green onions, fish sauce, rice vinegar, and sugar.
9. Stir-fry until heated through, about 2 minutes.
10. Transfer to serving dish.
11. Top with chopped peanuts.
12. Serve with lime wedges.
13. *Thai rice sticks (flat, dried Thai noodles) and fish sauce (nam pla) are available at Asian markets.

rice, vegetable oil, shrimp, radishes, paprika, egg, bean sprouts, green onions, fish sauce, rice vinegar, sugar, peanuts, wedges

Taken from www.epicurious.com/recipes/food/views/pad-thai-noodles-104704 (may not work)