Shrimp Pad Thai

• 8 ounces rice-stick noodles
• 1/4 cup tomato-based chile sauce
• 1/4 cup fresh lime juice
• 3 tablespoons soy sauce
• 2 tablespoons light brown sugar
• 1 tablespoon anchovy paste
• 4 tablespoons vegetable oil
• 4 garlic cloves, minced
• 1 pound peeled and deveined medium shrimp
• 3 cups bean sprouts, plus more for garnish
• 8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
• 1 large egg, lightly beaten
• 1/3 cup chopped dry-roasted peanuts
• Pinch of red pepper flakes
• 1 cup bean sprouts
• 1/4 cup fresh cilantro
• Lime wedges

1. Bring a large pot of water to a boil; remove from the heat.
2. Stir in the noodles; let soak until softened (but still undercooked), 3 minutes.
3. Drain; rinse under cold water until cool.
4. In a small bowl, whisk together the chile sauce, lime juice, soy sauce, brown sugar, and anchovy paste.
5. In a large nonstick skillet, heat 2 tablespoons of the oil over medium-high heat.
6. Add the garlic, and cook until fragrant, about 30 seconds.
7. Add the shrimp; cook, tossing often, until just opaque throughout, about 3 minutes.
8. Transfer the shrimp to a plate.
9. Return the skillet to medium-high heat.
10. Add the remaining 2 tablespoons oil along with the noodles and chile sauce mixture; cook, tossing, until combined, about 1 minute.
11. Add the bean sprouts, scallions, and shrimp.
12. Pour in the egg; toss until the noodles are coated and cooked through, about 2 minutes.
13. Serve topped with garnishes, if desired.
14. Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles in the first step.

rice, tomatobased chile sauce, lime juice, soy sauce, light brown sugar, anchovy paste, vegetable oil, garlic, shrimp, bean sprouts, scallions, egg, peanuts, red pepper, bean sprouts, fresh cilantro, wedges

Taken from www.epicurious.com/recipes/food/views/shrimp-pad-thai-383192 (may not work)