Shrimp Pad Thai

• 9 oz rice noodles
• 1 tsp sugar
• 1 tbsp dark soy sauce
• 2 tbsp fish sauce
• 1/2 tsp cayenne pepper
• 2 tsp dried shrimp paste
• 2 tbsp vegetable oil
• 2 None eggs, lightly beaten
• 2 cups bean sprouts
• 4 None green onions, trimmed, halved and cut into strips
• 1/2 cup roasted peanuts, coarsely chopped
• 8 oz cooked and peeled shrimp
• 1/2 None lemon, juiced
• 1/2 cup chopped cilantro

1. Cook the rice noodles according to the package directions. Drain well; place in a bowl of cold water. Mix the sugar, dark soy sauce, fish sauce, cayenne pepper and shrimp paste in a small bowl.
2. Heat 1 tbsp of the oil in a wok or large, heavy-bottomed skillet on medium-high heat. Add the eggs; cook for 2 mins or until nearly cooked. Add the drained rice noodles to the wok. Stir-fry for 2 mins. Add fish sauce mixture. Stir-fry for a further 1-2 mins, turning the mixture frequently to ensure that the rice noodles are thoroughly coated with the sauce. Remove from the wok.
3. Heat the remaining 1 tbsp oil in the wok. Add the bean sprouts and green onion strips. Stir-fry for 1 min, turning frequently. Sprinkle with the peanuts. Add the shrimp. Stir-fry for 2 mins.
4. Return the noodle mixture to the wok. Add the lemon juice and nearly all of the cilantro. Stir well. Sprinkle with the remaining cilantro. Serve immediately.

rice noodles, sugar, soy sauce, fish sauce, cayenne pepper, shrimp paste, vegetable oil, eggs, bean sprouts, green onions, peanuts, shrimp, lemon, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/29013 (may not work)