Pad Thai(Stir-Fry Thai Noodles)

• 1/2 lb. dried rice flour noodles (noodles can be found in Asian grocery store)
• 8 medium shrimp
• 3 Tbsp. vegetable oil
• 2 large eggs
• 2 Tbsp. distilled vinegar
• 2 Tbsp. fish sauce
• 3 Tbsp. sugar
• 2 tsp. paprika
• 2 scallions, cut in 2-inch pieces
• 1 c. bean sprouts
• 1 garlic clove
• 1/2 c. roast unsalted peanuts, crushed
• coriander sprigs for garnish

1. Soak noodles in warm water for 30 minutes or until softened. Do not let noodles become mushy.
2. Drain and discard water.
3. Set noodles aside.
4. Heat oil over medium-high heat until hot.
5. Add garlic and stir-fry for 20 seconds.
6. Add shrimp and stir-fry for 2 to 3 minutes.
7. Set shrimp aside.
8. Add eggs, stirring constantly and breaking it into pieces.
9. Push eggs aside.
10. Add noodles, vinegar, fish sauce, sugar and paprika and toss gently over medium heat for about 1 to 2 minutes.
11. Add scallions, bean sprouts and shrimp.
12. Mix all together for about 2 minutes.
13. Place noodles on a large platter.
14. Sprinkle crushed peanuts over noodles and garnish with the coriander sprigs and bean sprouts.
15. Makes 4 to 6 servings.

noodles, shrimp, vegetable oil, eggs, distilled vinegar, fish sauce, sugar, paprika, scallions, bean sprouts, garlic, peanuts, coriander sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834348 (may not work)