Pork and Shrimp Pad Thai

• 13 pound rice noodles flat, stick, 1/4 inch wide
• 1/4 cup peanut oil
• 1/4 pound pork cut into matchstick strips
• 6 each shrimp peeled, deveined
• 1 teaspoon garlic crushed
• 1 each eggs
• 2 tablespoons water
• 2 tablespoons rice vinegar
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1/4 cup peanuts chopped, toasted
• 1/4 teaspoon shrimp dry, ground
• 1 x white pepper freshly ground
• 1/4 teaspoon chili powder asian
• 1 cup mung bean sprouts washed and drained
• 1/4 cup scallions, spring or green onions cut 3/4 inch long
• 1 x coriander fresh
• 1 each limes fresh, cut into wedges

1. Soak noodles in warm water for 60 minutes.
2. Drain and set aside.
3. Prepare all other ingredients and arrange near the wok.
4. You will need to work fast.
5. In the wok, fry the pork in the peanut oil at medium heat.
6. When half cooked, add the shrimps and garlic and stir.
7. Cook until shrimp and pork are done.
8. Beat the egg and add it to the mixture.
9. Cook, stirring, for about half a minute.
10. Turn the heat to high.
11. Add the drained noodles to shrimp mixture.
12. Add water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts.
13. Sprinkle in white pepper and chili powder.
14. Toss to combine.
15. Let it cook on one side (Don't stir; keep checking the underside as if it were a big pancake).
16. Flip it over as best you can and repeat until nearly cooked, about 5 to 10 minutes.
17. Add most of the sprouts and scallions.
18. Stir and cook for another minute.
19. Turn onto a plate.
20. Top with the rest of the sprouts, scallions, and peanuts.
21. Garnish with coriander and serve with a wedge of fresh lime.

rice noodles, peanut oil, pork, shrimp, garlic, eggs, water, rice vinegar, fish sauce, sugar, peanuts, shrimp, white pepper, chili powder asian, scallions, coriander fresh

Taken from recipeland.com/recipe/v/pork-shrimp-pad-thai-37517 (may not work)