Pad Thai - cooking recipe

Ingredients

8 ounces wide dried rice noodles
1/2 lb raw shrimp (or chicken breasts, tofu, etc.)
1 -2 tablespoon sesame oil (any oil ok)
3 tablespoons coarsely chopped garlic (more to taste)
3 tablespoons finely sliced shallots
2 seeded and chopped chilies (more to taste)
2 eggs, beaten (can use 1)
2 tablespoons lime juice (can sub lemon juice)
3 tablespoons fish sauce (nam pla)
2 tablespoons chili paste (nam prik pao or sweet chili sauce)
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
6 ounces bean sprouts
Garnish
1 lime, cut into wedges
coarsely chopped cilantro (approx 1/4 C)
3 scallions, chopped
3 tablespoons coarsely chopped roasted peanuts
1 teaspoon dried chili flakes
2 tablespoons brown sugar

Preparation

Soak rice noodles in a bowl of warm water for 25 minutes until al dente, drain.
Heat wok or large frying pan over high heat until it is very hot, then add 1 T of the oil. When it is very hot and slightly smoking, add the shrimp and stir fry for about 2 minutes. Remove from the pan and set aside. If using chicken/tofu, saute until cooked through, approximately 3-5 minutes. With chicken, using forks, shred finely. Scramble beaten eggs over med-high heat and remove from the pan and set aside. Combine the lime juice, fish sauce, chili sauce, sugar and black pepper in a separate bowl and stir. Taste and adjust seasonings as needed.
Reheat the wok, add the remaining oil, then add the garlic, shallots, and chilies and stir fry for 1 minute. Now add the drained noodles and stir fry for another minute. Finally add eggs, lime juice, fish sauce, chili sauce, sugar and black pepper and continue to stir fry for 3 minutes.
Return the shrimp/tofu/chicken to the wok, toss in the bean sprouts and stir fry for 2 minutes.
Serve at once with garnishes.