Pad Thaismall Width Noodles

• 1 bag (16 oz.) Pad Thai Noodles
• 1 Clove Garlic
• 4 Tbsp. Peanut Oil
• 1 Egg
• 16 to 24 Shrimp (1 1/4 lbs.)
• 2 Tbsp. White Vinegar
• 1 1/2 Tbsp. Fish Sauce
• 1 Tbsp. Sugar
• 1/4 c. Ground Peanuts
• 1 tsp. Pepper
• 1 tsp. Ground Dried Shrimp
• 1 Scallion
• 1 c. Fresh Cilantro

1. Soak the noodles in cold water overnight or 15 minutes in hot water.
2. Shell and devein shrimp.
3. Chop scallion and cilantro. Grind or crush the peanuts.
4. Preheat the oil in the WOK on medium-high, then add garlic and shrimp then stir until the shrimp turns white, add the egg and stir till cooked, add the noodles and all of the seasonings, stir or toss well.
5. Turn heat off, add bean sprouts and scallions.
6. Serves 4.

noodles, garlic, peanut oil, egg, shrimp, white vinegar, fish sauce, sugar, ground peanuts, pepper, ground dried shrimp, scallion, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=820036 (may not work)