Classic Pad Thai

• 8 ounces medium width rice vermicelli noodles
• 3 tablespoons vegetable oil
• 1/4 pound ground chicken
• 1 teaspoon hot pepper sauce
• 1 red pepper, thinly sliced
• 1/2 pound peeled, deveined raw shrimp
• 3 cloves garlic, minced
• 2 teaspoons freshly grated gingerroot
• 1/2 cup vegetable or chicken broth
• 1/2 cup Heinz Tomato Ketchup
• 1/4 cup lime juice
• 3 tablespoons granulated sugar
• 3 tablespoons fish sauce
• 1 1/2 cups bean sprouts
• 3 green onions, thinly sliced
• 1/4 cup fresh coriander or parsley leaves
• chopped peanuts

1. Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
2. Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
3. Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
4. Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

width rice, vegetable oil, ground chicken, hot pepper, red pepper, shrimp, garlic, gingerroot, vegetable, tomato ketchup, lime juice, granulated sugar, fish sauce, bean sprouts, green onions, fresh coriander, peanuts

Taken from www.allrecipes.com/recipe/217811/classic-pad-thai/ (may not work)