Pad Thai

• 2 tablespoons oyster sauce
• 14 cup ketchup
• 14 cup fish sauce
• 3 tablespoons water
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 lb rice sticks, flat noodles
• 3 tablespoons vegetable oil
• 2 garlic cloves, minced
• 5 eggs, beaten
• 4 green onions, sliced diagonally
• 1 yellow pepper, julienne
• 1 red pepper, julienne
• 13 cup peanuts, toasted and chopped

1. Marinade: In a medium bowl, whisk together oyster sauce, ketchup, fish sauce, water, soy sauce, and sugar, set aside.
2. Noodles: Place noodles in a large bowl and rinse with cold water.
3. Drain and set aside.
4. Noodles should be dry and al dente.
5. In a separate bowl, beat eggs together and season with salt and pepper.
6. Place a large frying pan or wok over medium-high heat.
7. Add oil and minced garlic.
8. Fry garlic until lightly golden in color and add eggs immediately.
9. Begin to scramble the eggs, follow with the drained noodles before the eggs set (while the eggs are partially cooked and still wet) so that they can coat the noodles.
10. Stir in 1/3 cup of the marinade, the vegetables and heat thoroughly.
11. Add more marinade if noodles are too dry.
12. Top with peanuts.

oyster sauce, ketchup, fish sauce, water, soy sauce, sugar, rice, vegetable oil, garlic, eggs, green onions, yellow pepper, red pepper, peanuts

Taken from www.food.com/recipe/pad-thai-296609 (may not work)