Pad Thai

1 package of rice noodles for 4x the sauce recipe

SAUCE
1 tsp rice or white wine vinegar
3 tbsps fish sauce
1 tbsp tomato paste
2 tsps sugar
1/4 tsp ground cayenne pepper

GARNISHES
3 tbsp toasted chopped peanuts
2 green onions or scallions thinly sliced
2 eggs, lightly beaten
1 tbsp finely minced garlic
1 jalapeño pepper, seeded and thinly sliced
1 lemon, sliced into wedges
4 oz coarsely chopped lean pork or chicken breast
4 oz small shrimp
1 cup bean sprouts

Pour hot water over noodles to cover and let sit while preparing sauce etc. Replace water as it cools to continue to soften noodles. Drain before mixing with sauce at end.

In a small bowl mix together the sauce ingredients
Prepare the garnishes and set aside in small individual serving bowls
Spray a large skillet or wok with vegetable oil and heat over medium heat. Pour in the beaten eggs. Cook until set. Remove from pan and cut into long thin strips. Set aside.
Heat the vegetable oil over high heat. When the oil is hot add the garlic, pork or chicken and the shrimp. Stir fry until the meat and shrimp just appear done, 2-3 minutes. Push the mixture to the sides of the pan to form a well in the centre. Pour in the sauce and when the sauce begins to bubble, stir to mix with the meat and shrimp mixture. Add the noodles and toss gently to mix. Fold in the egg and bean sprouts.
Remove from heat and serve with garnishes.