Thai Noodles (Pad Thai)

• 8 ounces Thai rice noodles, 1/8
• 4 tablespoons fish sauce
• 6 tablespoons white vinegar
• 1 tablespoon tomato paste
• 6 tablespoons sugar
• 4 green onions
• 1 cup dry-roasted unsalted peanuts, Coarsely Ground
• 1/2 cup vegetable oil
• 2 garlic cloves, minced
• 1/2 1/2 lb pork, cut in chunks (or 1/2 lb of a combination of 2 or all 3) or 1/2 lb raw shrimp (or 1/2 lb of a combination of 2 or all 3)
• egg
• bean sprouts
• 2 tablespoons crushed red pepper flakes
• 2 limes, cut into wedges

1. Soak rice noodles in warm water for 20 - 25 minutes - they should be soft but not mushy; they will soften when they are cooked in the liquid.
2. (prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact - cut the chicken and/or pork into 1/8 inch x 1 inch pieces.
3. Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside.
4. Slice the scallions on the diagonal 1/4 inch thick, set aside.
5. Heat a wok and add the oil, then stirfry the meat and garlic - when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil - quickly add the sauce and stir carefully to avoid breaking the noodles.
6. Move the noodles to the side and add eggs - let them set a bit then break them up and continue to stir fry - add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed.
7. Add 3/4 Cup peanuts, bean sprouts and scallions - toss.
8. Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.

rice noodles, fish sauce, white vinegar, tomato paste, sugar, green onions, peanuts, vegetable oil, garlic, pork, egg, bean sprouts, red pepper

Taken from www.food.com/recipe/thai-noodles-pad-thai-7941 (may not work)