Pad Thai

• 1 package wide rice stick noodles, soaked in warm water to cover for 15 minutes
• 1/2 cup chicken stock
• 1/4 cup sugar
• 1/4 cup fish sauce
• 3 tablespoons lime juice
• 2 tablespoons ketchup
• 1/4 teaspoon hot pepper flakes
• 1 cup large raw shrimp, peeled
• 1/2 cup boneless pork loin, cut into 1/4 inch strips
• 3/4 cup firm tofu, cut into 1/2 inch cubes
• 1 sweet red pepper, chopped
• 6 green onions, thinly sliced on the diagonal
• 1/4 cup vegetable oil
• 1 scrambled egg, scrambled in 1 teaspoon of oil in small pan
• 3 cloves garlic, minced
• 2 cups bean sprouts, rinsed well, patted dry
• 1/2 cup cilantro leaves, coarsely chopped
• 1/4 cup unsalted peanuts, chopped

1. Whisk the chicken stock, sugar, fish sauce, lime juice, ketchup, and hot pepper flakes together and set aside.
2. Add one tablespoon oil to wok, stir fry the garlic, shrimp, and pork over medium to high heat for 3 minutes. Add to eggs in side bowl.
3. Heat remaining oil. Stir in tofu and red pepper, for 2 minutes till tofu is brown.
4. Gentley stir in drained noodles until they begin to wilt, about 1 minute. Pour Sauce mixture in. Stir fry 3 minutes until noodles are tender. Add egg mixture, beansprouts, cilantro and half of the green onion. Stir fry 2-3 minutes. Garnish with green onions and chopped peanuts.

noodles, chicken stock, sugar, fish sauce, lime juice, ketchup, hot pepper, shrimp, boneless pork loin, firm tofu, sweet red pepper, green onions, vegetable oil, egg, garlic, bean sprouts, cilantro, unsalted peanuts

Taken from www.epicurious.com/recipes/member/views/pad-thai-1241110 (may not work)