Pad Thai

Ingredients

• 2 tablespoons brown sugar 
• 2 large eggs lightly beaten
• 2 cups bean sprouts fresh
• 0.5 cup cilantro leaves fresh chopped
• 2  garlic cloves minced
• 0.5 cup green onions sliced (1-inch)
• 6  lime wedges 
• 0.3 cup soya sauce low-sodium
• 2 tablespoons oil divided
• 2 teaspoons paprika 
• 2 tablespoons peanuts chopped
• 0.5 pound rice sticks uncooked (rice-flour noodles)
• 0.5 pound shrimp deveined peeled
• 0.8 pound skinned cut into 1-inch strips
• 0.3 cup thai fish sauce 
• 6.8 cups water divided

Equipment

• bowl
• frying pan
• wok

Directions

1. Place 6 cups water in a stir-fry pan or wok; bring to a boil.
2. Add noodles; cook 4 minutes.
3. Drain and rinse with cold water; drain well.
4. Place cooked noodles in a large bowl.
5. Add 1 teaspoon oil; toss well. Set aside.
6. Combine 3/4 cup water, soy sauce, fish sauce, and brown sugar; set aside.
7. Heat 1 teaspoon oil in a stir-fry pan or wok over medium heat.
8. Add eggs; stir-fry 1 minute.
9. Add eggs to noodle mixture.
10. Heat 1 teaspoon oil in pan over medium-high heat.
11. Add chicken and garlic; stir-fry 5 minutes.
12. Add to noodle mixture.
13. Heat 1 tablespoon oil in pan.
14. Add shrimp, onions, and paprika; stir-fry 3 minutes.
15. Add the soy sauce mixture and noodle mixture to pan; cook 3 minutes or until thoroughly heated.
16. Remove from heat; toss with sprouts and cilantro.
17. Sprinkle with peanuts.
18. Serve with lime wedges.