Pad Thai Noodles From Doc Chey'S Noodle House

• 2 packages rice ribbon noodles 4 cups?
• 8 teaspoons vegetable oil
• 2 eggs
• 1 teaspoon garlic minced
• 8 shrimp peeled/deveined, or similar sized serving of chicken or beef
• 1/2 pound tofu
• 1 cup scallions
• 9 cups water
• 6 tablespoons fish sauce
• 6 tablespoons rice vinegar
• 6 tablespoons white sugar
• 2 teaspoons paprika
• 1 cup bean sprouts
• 8 sprigs cilantro
• 1/4 cup peanuts
• 2 lime wedges

1. Immerse dry noodles in 1 quart of water to hydrate. Soak approximately 20 minutes or until soft. Set aside.
2. In a hot, well seasoned saute pan, loosely scramble the eggs. Set aside.
3. Mix 1/2 cup water, fish sauce, rice vinegar, white sugar, and paprika. Set aside
4. In a hot well seasoned saute pan, stir-fry garlic until fragrant (15 - 20 seconds). Then, add shrimp (or substitute), tofu, and scallions. Saute until proteins and vegetables begin to carmelize (30 - 45 seconds).
5. Add noodles and toss until they begin to soften (30 seconds). Add sauce mixture to noodles and cook until noodles soften and absorb most of the sauce.
6. Transfer to a serving bowl. Garnish with bean sprouts, cilantro, peanuts and lime wedge.

rice ribbon noodles, vegetable oil, eggs, garlic, shrimp, tofu, scallions, water, fish sauce, rice vinegar, white sugar, paprika, bean sprouts, cilantro, peanuts, lime wedges

Taken from www.yummly.com/recipe/Pad-Thai-Noodles-from-Doc-Chey_s-Noodle-House-1069291 (may not work)