Shrimp Pad Thai

8oz. dried rice stick noodles
vegetable oil
1 tsp. cornstarch
1 tsp. toasted sesame oil
8oz. shrimp (or any meat)
3 eggs, well beaten
1/3 c. roasted peanuts, coarsely chopped
1/2 c. scallion, chopped
2-3 fresh red chili peppers, chopped
2 Tbsp. garlic, finely minced
1/4 c. Thai fish sauce
1/4 c. fresh basil leaves, cut into strips (or 1/2 tsp. dried basil)
Black pepper (as much as you like)
1/4 c. fresh lemon or lime juice
3 Tbsp. brown sugar
1 c. bean sprouts
1/4 c. fresh cilantro, chopped
1/2 tsp. red pepper flakes

Soak noodles in hot water to cover until softened, 20-30 minutes. Drain and cover.

Stir cornstarch and sesame oil together well. Toss shrimp in the cornstarch mixture and let marinate for 15-20 minutes. Heat a wok or skillet over high heat. When hot, pour in 1/3 c. vegetable oil. Swirl around the wok until very hot but not smoking. Add the shrimp and cook, stirring vigorously, until translucent, 30-45 seconds. Drain. Reheat wok over high heat. Slowly pour the eggs into the wok with 1/4 c. oil and cook, stirring vigorously, until the eggs have set. Remove to a plate.

Reheat the wok over high heat. When hot, pour in 3 Tbsp. vegetable oil. Swirl until very hot but not smoking. Add scallions, peppers, minced garlic, and stir briefly until the garlic browns very slightly. Stir gently for 1-2 minutes. Add the noodles. Stir until well coated. Mix fish sauce, lemon juice, sugar, and add to noodles. Stir well. Add bean sprouts, peanuts, basil, cilantro, red pepper flakes, and ground black pepper. Stir. Pour into a serving dish. Serve immediately.