Pad Thai

• 2 small eggs
• 125g flat rice noodles
• 4 Tablespoons Olitalia Extra Virgin Olive Oil
• 150g uncooked shrimp
• 1/2 cup fresh bean sprouts
• 1 red medium bell pepper, sliced thinly
• 1 yellow medium bell pepper, sliced thinly
• 3 green onions
• ⅓ cup dry roasted peanuts
• 4 cloves garlic
• 2 limes

For the Pad Thai sauce:

• 2 Tablespoons Ongs Oyster sauce
• 2 Tablespoons water
• 1 Tablespoon Tamarind Paste
• 1 Tablespoon Kikkoman Soy Sauce Less Salt
• 3 Tablespoons Goldcrest honey
• 1 Tablespoons rice vinegar
• 1 Tablespoon Flying Goose Sriracha Original Hot sauce

• Prepare noodles as per instructions on packaging. 
• Once noodles are cooked, remove from heat and rinse under cold water
• In a bowl, combine all ingredients for the sauce. 
• Place wok on medium-high heat, and add 2 tablespoons oil.
• Next, add in the peppers, garlic and shrimp. Cook shrimp for 2 minutes each side.
• Move everything to one side of the wok. Add 2 more tablespoons oil and add 2 beaten eggs and scramble.
• Then add in the noodles, peanuts, sauce, and the bean sprouts. Toss everything well.
• Garnish with green onions and lime wedges or slices. Peanuts too, if desired.