Pad Thai (From Eat, Shrink and be Merry)

Yes, this is the best Pad Thai recipe out there. Yes, you need fish sauce. If you make it for people, they will like you.

3 tbsp freshly squeezed lime juice
3 tbsp Asian fish sauce 
2 tbsp ketchup
2 tbsp brown sugar
1 tbsp grated gingerroot
1 tbsp soy sauce
1 tsp toasted sesame oil
1/4 tsp crushed red pepper flakes or hot sauce
8 oz rice stick noodles (ideally 1/8 inch wide – I used wider)
2 tsp peanut or vegetable oil
1/2 cup thinly sliced red onions or shallots 
2 tsp minced garlic
1 medium red bell pepper, seeded and diced or sliced
8 oz uncooked medium shrimp, peeled and deveined
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1/4 cup chopped dry-roasted peanuts (optional)

First, gather all your ingredients together and prepare.Do all the chopping at the beginning because once you start cooking, you start throwing food from the cutting board into the pan faster than the speed of light! To prepare the sauce, whisk together lime juice, fish sauce, ketchup, brown sugar, gingerroot, soy sauce, sesame oil and crushed red pepper flakes. Set aside. Prepare the noodle according to your package and set aside. While the noodles are soaking, heat peanut oil in a large, non-stick pan or wok. Add onions and garlic. Cook and stir over medium-high heat until onions are tender, about 2 minutes. Add red pepper and cook 2 more minutes, stirring often. Add shrimp. Cook and stir until shrimp turns pink, about 3 minutes. Add reserved sauce, noodles, bean sprouts, green onions and cilantro. Toss and cook until mixture is hot, about 1 minute. Add peanuts, toss and serve.