My Friend Ming'S Pad Thai

• 8 ounces dried thai rice stick noodles
• 1/4 cup fish sauce (nam pla)
• 3 tablespoons rice vinegar
• 2 tablespoons unbleached cane sugar
• 3 tablespoons vegetable oil
• 2 tablespoons minced peeled fresh ginger
• 1 red jalapeno chile, minced
• 2 large garlic cloves, minced
• 12 ounces uncooked large shrimp, peeled, deveined, halved lengthwise
• 6 cups thinly sliced chinese napa cabbage
• 3 cups bean sprouts
• 2/3 cup lightly packed fresh cilantro leaves
• 1/3 cup chopped roasted unsalted peanuts
• lime wedge

1. Soak the rice noodles in a large bowl of warm water until just pliable and almost tender, about 20 minutes. Drain noodles well. Stir the fish sauce, vinegar and sugar in a small bowl until the sugar dissolves. Set aside.
2. Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger, chile and garlic and saute for 1 minute or until the garlic and chile softens and the mixture is fragrant. Add the shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.
3. Add the cabbage, 2 cups/160 g of bean sprouts, and half of the cilantro. Add the fish sauce mixture. Stir-fry for 2 minutes or until the cabbage begins to wilt. Add the noodles and toss until the noodles are tender.
4. Transfer to 4 plates, mounding slightly and dividing equally. Arrange the shrimp around the noodles. Top with the remaining bean sprouts and cilantro. Sprinkle with the peanuts and serve with the lime wedges.

noodles, fish sauce, rice vinegar, cane sugar, vegetable oil, fresh ginger, red jalapeno chile, garlic, shrimp, cabbage, bean sprouts, cilantro, peanuts, lime wedge

Taken from www.food.com/recipe/my-friend-mings-pad-thai-268920 (may not work)