Stir-Fried Noodles With Shrimp, Chiles & Lime

• 3 ounces dried wide rice noodles (pad thai)
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 teaspoon hoisin sauce
• 1 teaspoon chile sauce with garlic (such Lee Kum Kee brand)
• 1 tablespoon vegetable oil
• 6 ounces medium shrimp, peeled and deveined (51-60 per pound)
• 1 (4 ounce) can fire-roasted whole green chilies, drained and sliced into long thin slivers (to yield 1/2 cup)
• 1 1/2 cups bean sprouts
• 2 tablespoons crushed unsalted peanuts
• 1/3 cup chopped fresh cilantro
• 10 mint leaves, torn into small pieces
• 1 lime, cut into wedges for serving

1. Soak the dried rice noodles in a bowl of very warm (110F) water and soak until they're pliable but still rather firm, about 30 minutes. Drain in a colander - no need to pat dry. Meanwhile prep the rest of the ingredients.
2. In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce and chile-garlic sauce.
3. Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot.
4. Add the garlic, stir and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes.
5. Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 tablespoon of water and cook another minute.
6. Add the bean sprouts and stir-fry until they're slightly limp, 1 to 2 minutes. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro and mint.
7. Serve immediately, with lime wedges on the side.

rice noodles, fish sauce, sugar, soy sauce, hoisin sauce, chile sauce, vegetable oil, shrimp, green chilies, bean sprouts, peanuts, fresh cilantro, mint, lime

Taken from www.food.com/recipe/stir-fried-noodles-with-shrimp-chiles-lime-150044 (may not work)