Easy Pad Thai

6 1/2 oz Wide rice noodles [227g]
2 tb Vegetable oil
6 oz Lean ground pork
1 Sweet red pepper, chopped
3 Garlic cloves, minced
1/4 ts Hot pepper flakes
6 oz Raw shrimp, peel, devein
1/3 c Chicken stock
3 tb Fish sauce
2 tb Granulated sugar
2 tb Lime juice
2 tb Ketchup
1 Egg, beaten
2 c Bean sprouts
2 Green onions, chopped
1/4 c Fresh coriander, chopped
2 tb Peanuts, chopped
2 Limes, cut in wedges

Soak noodles in warm water for 15 minutes; drain and set aside.

In large wok or deep skillet, heat oil over high heat; sir-fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir-fry for 1 minute. Stir in stock, fish sauce, sugar, lime juice and ketchup; stir-fry for 1 minute. Add noodles; toss. Drizzle in egg, tossing until egg is set. Add bean sprouts; toss. Sprinkle with onions, coriander and peanuts. Garnish with lime.

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