Pad Thai (Eating Well)

• 4 ounces wide rice noodles, preferably brown-rice noodles
• 2 teaspoons peanut oil
• 3 garlic cloves, minced
• 1 large egg, lightly beaten
• 8 ounces small shrimp, peeled deveined
• 2 cups mung bean sprouts
• 1/2 cup sliced scallion top
• 3 tablespoons rice vinegar
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 teaspoon chili-garlic sauce
• 2 tablespoons chopped dry roasted peanuts

1. Place rice noodles in a large bowl and cover with warm water; soak until limp, about 20 minutes.
2. Heat oil over high heat in a wok until very hot.
3. Add garlic and stir-fry until golden, about 10 seconds.
4. Add egg and cook, stirring, until scrambled, about 30 seconds.
5. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
6. Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute.
7. Add bean sprouts, scallions greens, vinegar, fish sauce, sugar, and chile-garlic sauce; toss until the shrimp are fully cooked and the noodles are heated through, 1-2 minutes.
8. Sprinkle with peanuts and serve immediately.
9. 354 calories, 9 g fat, 50 g carb, 3 g fiber.

rice noodles, peanut oil, garlic, egg, shrimp, bean sprouts, scallion, rice vinegar, fish sauce, sugar, chiligarlic sauce, peanuts

Taken from www.food.com/recipe/pad-thai-eating-well-497286 (may not work)