Pad Thai

• 6 ounces rice stick noodles
• 13 cup chili sauce
• 14 cup fish sauce
• 14 cup lime juice
• 1 teaspoon asian chili paste (or hot pepper sauce)
• 2 tablespoons vegetable oil
• 6 garlic cloves, minced
• 4 shallots, sliced
• 1 green pepper, sliced
• 1 sweet red pepper, sliced
• 12 ounces large shrimp, peeled and deveined
• 1 egg, lightly beaten
• 4 ounces tofu, cubed
• 2 cups bean sprouts
• 6 green onions, sliced
• 12 cup fresh coriander, chopped
• 12 cup toasted peanuts, chopped
• lime wedge, to garnish
• coriander sprig, to garnish

1. in large bowl, soak noodles in warm water until flexible, about 15 minutes.
2. drain and place in large dry bowl, set aside.
3. meanwhile in a small bowl, mix together chile sauce, fish saucce, lime juice, 1/2 cup water and chile paste, set aside.
4. in wok heat 1 tablespoon oil over med-high heat, stir fry garlic, shallots, and green and red peppers until softened, about 4 minutes, add to noodles.
5. add remaing oil to wok, stir fry shrimp until pink, about 2 minutes, add fish sauce mixture and bring to a boil, reduce heat to medium, stir in egg, cook, stirring until sauce is thickened, about 1 minute.
6. add noodle mixture, tofu, bean sprouts, green onions and chopped coriander, toss and stir fry until noodles are tender, about 3 minutes.
7. garnish with peanuts, coriander sprigs and lime wedges.

rice, chili sauce, fish sauce, lime juice, asian chili paste, vegetable oil, garlic, shallots, green pepper, sweet red pepper, shrimp, egg, bean sprouts, green onions, fresh coriander, peanuts, lime, coriander sprig

Taken from www.food.com/recipe/pad-thai-383169 (may not work)