Pad Thai

• 1/2 lb cellophane noodle (must be mung bean flour)
• 1/2 lb shrimp
• 1/4 cup fish sauce (nam pla)
• 1/4 cup white vinegar
• 1/4 cup sugar
• 1 teaspoon paprika
• 1 bunch scallion
• 1/2 cup vegetable oil
• 2 cloves garlic, crushed
• 2 eggs, beaten
• 3/4 lb bean sprouts
• 2 tablespoons red chilies, crushed
• 3/4 cup peanuts, coarsley ground
• 2 limes

1. Soak noodles in warm water until soft, about 10 minutes.
2. Prepare shrimp (or shredded/diced chicken/meat).
3. Mix together fish sauce, vinegar, sugar, and paprika.
4. Chop scallions into small bite-size pieces.
5. In wok or large skillet, stir fry garlic in oil for one minute.
6. Add shrimp and cook until pink.
7. Add noodles and sauce from step 1 and 3.
8. Cook for 2 minutes.
9. Make space in the mixture to put the eggs.
10. Let them set for 30 seconds, then stir them into the mixture.
11. Cook for 2 more minutes.
12. Add bean sprouts and scallions.
13. Cook for 2 more minutes.
14. Serve hot topped with chopped chilis, peanuts, and lime juice.

noodle, shrimp, fish sauce, white vinegar, sugar, paprika, scallion, vegetable oil, garlic, eggs, bean sprouts, red chilies, peanuts, limes

Taken from www.food.com/recipe/pad-thai-110851 (may not work)