Pad Thai

INGREDIENTS:

• 1 (8 ounce) package rice noodles
• 1 1/2 teaspoons vegetable oil
• 1 onion, diced
• 1 teaspoon minced garlic
• 12 medium fresh shrimp, peeled and deveined
• 1 tablespoon ketchup
• 1 tablespoon fish sauce
• 1 tablespoon white sugar
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• 2 eggs, lightly beaten
• 1/4 pound bean sprouts
• 1/2 cup dry-roasted peanuts, chopped
• 1/4 pound bean sprouts
• 1 lemon, sliced
• 1/2 cup chopped peanuts
• 1/4 cup coarsely chopped cilantro

Procedure:

1. In a medium bowl, soak the noodles in cold water; drain. Cover; drain. Place in hot water. Drain.
2. Heat oil in a wok or large heavy skillet over medium heat.
3. Saute onion and garlic. Add shrimp, and cook. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar.
4. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts.
5. Mix while cooking until noodles are tender.