Pad Thai Noodles

Pad Thai (Thai-style frying) noodles is a famous Thai dish. It's even offered at the Farmer's Market in Fredericton by a Thai food stall, at a cost of $4.50.

I felt like preparing a Thai meal for supper yesterday, and best of all, I brought some for lunch at work and shared it with my fellow co-workers. They absolutely loved it!

Ingredients:
250 g dried flat noodles (rice vermicelli)
2 tbsp cooking oil
1 medium onion (diced)
1 medium carrot (finely sliced)
5 medium white whole mushrooms (sliced)
6 medium shrimps
2 cup bean sprouts
2 eggs (beated and seasoned with white pepper and light soya sauce)
110 g Pad Thai sauce
1/2 tbsp oyster sauce
1/2 tsp light soya sauce
1 tsp fish sauce
1/2 tsp ground white pepper
1/4 cup crushed peanuts
1 stalk green onion (finely chopped)

Directions:
1. Soak dried flat noodles in a pot of boiling water for about 15 minutes until soft. Drain off the water.
2. Heat up the wok and add cooking oil. When slightly heated, sautee onions over medium heat.
3. Add carrots and mushrooms and stir-fry them with oyster sauce.
4. Add beaten eggs. Continue frying.
5. Add flat noodles into the wok and fry with Pad Thai sauce, fish sauce, and light soya sauce.
6. Fry with the rest of ingredients: shrimps, bean sprouts, and ground white pepper.
7. Ready to serve by topping it with crushed peanuts and green onions!