Pad Thai - cooking recipe

Ingredients

1/2 lb cellophane noodle (must be mung bean flour)
1/2 lb shrimp
1/4 cup fish sauce (nam pla)
1/4 cup white vinegar
1/4 cup sugar
1 teaspoon paprika
1 bunch scallion
1/2 cup vegetable oil
2 cloves garlic, crushed
2 eggs, beaten
3/4 lb bean sprouts
2 tablespoons red chilies, crushed
3/4 cup peanuts, coarsley ground
2 limes

Preparation

Soak noodles in warm water until soft, about 10 minutes.
Prepare shrimp (or shredded/diced chicken/meat).
Mix together fish sauce, vinegar, sugar, and paprika.
Chop scallions into small bite-size pieces.
In wok or large skillet, stir fry garlic in oil for one minute.
Add shrimp and cook until pink.
Add noodles and sauce from step 1 and 3.
Cook for 2 minutes.
Make space in the mixture to put the eggs.
Let them set for 30 seconds, then stir them into the mixture.
Cook for 2 more minutes.
Add bean sprouts and scallions.
Cook for 2 more minutes.
Serve hot topped with chopped chilis, peanuts, and lime juice.