Pad Thai

Ingredients

1 lime

1 lb chicken
2 eggs
4 teaspoons fish sauce

4 teaspoons oyster sauce

½ jar peanut sauce
3 cloves garlic, minced
10 oz sweet red chili sauce

1shallot, minced
2 tablespoon sugar
1 package Thai rice noodles
2 tablespoon vegetable oil

1/2-1/4lb shrimp

½ cup chives - green

2 tablespoons peanuts-crushed

1-1/3 cup bean sprouts

ground pepper

DIRECTIONS

Noodles-

Soak the dry noodles in lukewarm water while preparing the other ingredients, for 20 min minutes.

Cut up chives into 1 inch long pieces. Rinse the bean sprouts. Mince shallot and garlic together.

Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, chicken and garlic and stir them until they start to brown.

The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok.

Stir quickly to keep things from sticking. Add sugar, fish sauce, peanut sauce, oyster sauce and chili pepper. Stir.

The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.

Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the bottom of the wok and scramble it until it is almost all cooked. Fold the egg into the noodles.

Add shrimp and stir. Add bean sprouts, chives. Squeeze fresh lime juice into mixture. Stir a few more times. The noodles should be soft and very tangled.

Pour onto the serving plate and sprinkle with peanuts.

Get ready for nummy!