Quick Shrimp Pad Thai

• 3 oz. dried wide (pad thai) rice noodles
• 2 Tbs. fish sauce
• 2 Tbs. granulated sugar
• 1 Tbs. soy sauce
• 1 tsp. hoisin sauce
• 1 tsp. chile-garlic sauce (such as Lee Kum Kee brand)
• 1 tsp. vegetable oil
• 1 tsp. minced garlic
• 6 oz. medium shrimp (51 to 60 per lb.), peeled and deveined (to yield 1 cup)
• 1 4-oz. can fire-roasted whole green chiles (such as Ortega brand), drained and sliced into long, very thin slivers (to yield 1/2 cup)
• 1-1/2 cups bean sprouts
• 2 Tbs. crushed unsalted roasted peanuts
• 1/3 cup coarsely chopped fresh cilantro
• 10 mint leaves, torn into small pieces
• 1 lime, cut into wedges for serving

1. Submerge wide (pad thai) rice noodles in a bowl of very warm (110u0b0F) water and soak until they're pliable but still rather firm, about 20 minutes. Meanwhile, prep the rest of the ingredients. Drain the noodles in a colander (no need to pat dry).
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. Add the garlic, stir, and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes. 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 Tbs. of water and cook another minute. Add the bean sprouts and stir-fry until they're slightly limp, 1 to 2 min. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro, and mint. Serve immediately, with lime wedges on the side.

dried wide, fish sauce, sugar, soy sauce, hoisin sauce, chilegarlic sauce, vegetable oil, garlic, shrimp, green chiles, bean sprouts, peanuts, fresh cilantro, mint, lime

Taken from www.epicurious.com/recipes/member/views/quick-shrimp-pad-thai-50125505 (may not work)