Thai Noodles (Pad Thai) - cooking recipe

Ingredients

8 ounces Thai rice noodles, 1/8
4 tablespoons fish sauce
6 tablespoons white vinegar
1 tablespoon tomato paste
6 tablespoons sugar
4 green onions
1 cup dry-roasted unsalted peanuts, Coarsely Ground
1/2 cup vegetable oil
2 garlic cloves, minced
1/2 1/2 lb pork, cut in chunks (or 1/2 lb of a combination of 2 or all 3) or 1/2 lb raw shrimp (or 1/2 lb of a combination of 2 or all 3)
egg
bean sprouts
2 tablespoons crushed red pepper flakes
2 limes, cut into wedges

Preparation

Soak rice noodles in warm water for 20 - 25 minutes - they should be soft but not mushy; they will soften when they are cooked in the liquid.
(prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact - cut the chicken and/or pork into 1/8 inch x 1 inch pieces.
Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside.
Slice the scallions on the diagonal 1/4 inch thick, set aside.
Heat a wok and add the oil, then stirfry the meat and garlic - when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil - quickly add the sauce and stir carefully to avoid breaking the noodles.
Move the noodles to the side and add eggs - let them set a bit then break them up and continue to stir fry - add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed.
Add 3/4 Cup peanuts, bean sprouts and scallions - toss.
Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.