Pad Thai (Thai Fried Rice Noodles)

Ingredients

• 2 cups bean sprouts 
• 0.5 teaspoon pepper red crushed
• 0.3 cup dry-roasted peanuts unsalted chopped
• 3 large eggs lightly beaten
• 3 tablespoons fish sauce 
• 2.5 tablespoons cilantro leaves fresh chopped
• 10  garlic cloves minced
• 3 tablespoons green onions chopped
• 0.3 cup catsup 
• 1  lime cut into 8 wedges
• 0.5 pound rice sticks uncooked (rice-flour noodles)
• 1 pound shrimp deveined peeled
• 1.5 tablespoons sugar 
• 1 tablespoon vegetable oil divided
• 3 tablespoons water 
• 4 cups water boiling

Equipment

• bowl
• frying pan
• wok

Directions

1. Combine rice sticks and boiling water in a bowl; let stand 10 minutes or until soft.
2. Drain; set aside.
3. Combine fish sauce, ketchup, sugar, and 3 tablespoons water in a bowl; stir well. Set aside.
4. Combine peanuts, green onions, cilantro, and pepper in a bowl; stir well. Set aside.
5. Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat.
6. Add shrimp, and stir-fry 1 1/2 minutes.
7. Remove shrimp from skillet; set aside, and keep warm.
8. Heat 2 teaspoons oil over medium-high heat.
9. Add garlic; stir-fry 30 seconds.
10. Add eggs; stir-fry 2 minutes.
11. Add rice sticks and fish sauce mixture; stir-fry 3 minutes. Return shrimp to skillet; add bean sprouts, and stir-fry an additional 30 seconds. Spoon 2 cups mixture onto each of 6 plates; top each with 2 tablespoons peanut mixture, and serve with lime wedges.