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Pad Thai

Pad Thai
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8 oz dried rice noodles
1/4 c fish sauce (nam pla)
1/4 c sugar
1/4 c rice vinegar
2 Tbs hoisin sauce

3/4 lb shrimp, pork, or chicken (or whatever protein you wish to use)
2 Tbs to 1/4 c vegetable oil
2 cloves minced garlic
1/2 tsp of chili sauce (sriracha)
2 eggs
4 green onions, thinly sliced
10 oz fresh bean sprouts

3/4 c ground unsalted peanuts
1/4 c chopped cilantro
lime wedges

Soak noodles in hot water according to the package directions. Drain.

Peel and devein shrimp; slice chicken or pork across the grain into thin strips.
Mix fish sauce, sugar, vinegar, and hoisin sauce in a bowl; stir until sugar is dissolved. Set aside.

Heat a wok over high heat. Add 2 Tbs of oil, garlic, and chili. Stir fry until golden. Add meat (not shrimp), and stir fry 2 minutes. Add noodles and toss lightly to coat with oil. Push noodles to one side, and add more oil if necessary. Add eggs; cook until slightly set, then break up into pieces and toss with noodles. Add shrimp, most of the bean sprouts, the green onions, and 1/4 c of peanuts. Stir fry until shrimp just turns pink – 1-2 minutes. Add sauce and toss to coat.

Remove to a serving platter and top with cilantro and remaining peanuts. Garnish with bean sprouts and lime wedges. Serve immediately.

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