Pad Thai

• 12 oz (350g) flat rice noodles
• 4 tbsp vegetable oil
• 2 tbsp chopped cilantro
• 1 small hot red chile, seeded and finely chopped
• 9 oz (250g) large shrimp, peeled and deveined
• 4 shallots, finely chopped
• 4 large eggs, beaten
• 1 tbsp sugar
• 2 tbsp oyster sauce
• 1 tbsp Thai fish sauce
• 2 tbsp fresh lime juice
• 9 oz (250g) bean sprouts
• 4 scallions, white and green parts, sliced
• 1 cup unsalted roasted peanuts
• 1 lime cut into 4 wedges, to serve

1. Soak the noodles in a bowl of hot water to cover for about 15 minutes, or until soft.
2. Drain.
3. Meanwhile, heat a wok or large frying pan over high heat.
4. Add 2 tbsp of the oil, then the cilantro and chile.
5. Immediately add the shrimp and stir-fry until the shrimp look opaque around the edges, about 1 minute.
6. Transfer to a plate.
7. Add the remaining oil to the wok.
8. Add the shallots and stir-fry for 1 minute.
9. Add the eggs and sugar and cook, stirring, for 1 minute, until the eggs are scrambled.
10. Stir in the oyster sauce, fish sauce, and lime juice.
11. Add the noodles, bean sprouts, and shrimp.
12. Stir-fry for 2 minutes.
13. Add the scallions and 1/2 cup of the peanuts, and stir-fry for 1 minute.
14. Sprinkle with the remaining peanuts and garnish with lime wedges to serve.

rice noodles, vegetable oil, cilantro, hot red chile, shrimp, shallots, eggs, sugar, oyster sauce, fish sauce, lime juice, bean sprouts, scallions, peanuts, lime

Taken from www.cookstr.com/recipes/pad-thai (may not work)