Pad Thai

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12 oz (350g) flat rice noodles

4 tbsp vegetable oil

2 tbsp chopped cilantro

1 small hot red chili, seeded and finely chopped

9 oz (250g) large shrimp, peeled and deveined

4 shallots, finely chopped

4 large eggs, beaten

1 tbsp sugar

2 tbsp oyster sauce

1 tbsp Thai fish sauce

2 tbsp fresh lime juice

9 oz (250g) bean sprouts

4 scallions, white and green parts, sliced

1 cup unsalted roasted peanuts

1 lime cut into 4 wedges, to serve

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