Pad Thai (Stir-Fried Noodles)

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1/2 pound dry rice noodles, preferably 1/4 inch wide

3 tablespoons canola oil

3 large garlic cloves, minced

1/2 pound cleaned and peeled shrimp, cut lengthwise in half

1 pound extra-firm tofu, cubed

2 large eggs, lightly beaten

1/4 cup fish sauce

1/4 cup rice vinegar

2 tablespoons brown sugar

2 teaspoons paprika

6 scallions, cut into 2-inch pieces

2 cups bean sprouts

1 small red bell pepper, seeded and slivered

1/4 cup peanuts, chopped

1 lime, cut into wedges

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