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Pad Thai

From Erin at C'est La Vie. Thanks again, Erin!!

** Can also take out any meat and/or shellfish for a vegetarian meal.

8 oz rice noodles
2 Tbsp peanut or vegetable oil
4 scallions, coarsely chopped
2 garlic cloves, crushed
2 fresh red chilies, seeded and sliced
8 oz pork**
4 oz cooked, shelled, large shrimp**
juice of 1 lime
2 Tbsp thai fish sauce
2 eggs, beaten
1/3 cup fresh bean sprouts
handful of fresh cilantro, chopped
1/3 cup unsalted peanuts, chopped

Cook noodles in large pan for 10 minutes or until just tender. Drain, rinse under cold water and set aside.

Heat oil in preheated wok, add scallions, garlic, chilies and stir-fry over med-high heat for 1-2 minutes.

Add pork and stir-fry over high heat for 1-2 minutes.

Add the shrimp, lime juice, thai fish sauce and eggs, stir fry over medium heat for 2-3 minutes or until the eggs have set and the shrimp are heated through.

Add the bean sprouts, most of the cilantro, peanuts and noodles. Stir fry for 30 secs or until heated through and well-mixed.

Eat and enjoy!

**can substitute chicken for pork and/or shrimp; easiest to pre-cook chicken and toss it in at the same stage as you would pork.

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