A Pad Thai Worth Making

Ingredients

• 2 cups bean sprouts 
• 3 cups bean sprouts 
• 0.3 cup chicken stock see 
• 2 tablespoons dry-roasted peanuts unsalted chopped
• 2  eggs beaten
• 3 tablespoons fish sauce 
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon garlic chopped
• 6  green onions chopped
• 1  lime cut into 8 wedges
• 0.3 cup juice of lime fresh
• 2 tablespoons oyster sauce 
• 1.5 tablespoons asian chile pepper sauce divided
• 8 ounce flat rice noodles dried
• 8 ounces shrimp deveined peeled
• 8 ounces chicken breast halves boneless skinless cut into 1 inch cubes
• 0.3 cup vegetable oil 
• 1 tablespoon sugar white

Equipment

• bowl
• frying pan
• wok

Directions

1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds.
4. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
5. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm.
6. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender.
7. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions.
8. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
9. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.