Stir-Fried Noodles With Shrimp, Chiles & Lime

This is from the Feb/March 2006 Fine Cooking. I'm posting it here so I don't lose it!

• Ready In: 40 mins
• Serves: 2

Ingredients

• 3  ounces  dried  wide rice noodles (pad thai)
• 2  tablespoons fish sauce
• 2  tablespoons sugar
• 1  tablespoon soy sauce
• 1  teaspoon hoisin sauce
• 1  teaspoon  chile sauce with garlic (such Lee Kum Kee brand)
• 1  tablespoon  vegetable oil
• 6  ounces medium shrimp, peeled and deveined (51-60 per pound)
• 1 (4 ounce) can  fire-roasted whole green chilies, drained and sliced into long thin slivers (to yield 1/2 cup)
• 1 1⁄2 cups bean sprouts
• 2  tablespoons  crushed unsalted peanuts
• 1⁄3 cup  chopped fresh cilantro
• 10  mint leaves, torn into small pieces
• 1  lime, cut into wedges for serving

Directions

1. Soak the dried rice noodles in a bowl of very warm (110F) water and soak until they're pliable but still rather firm, about 30 minutes. Drain in a colander - no need to pat dry. Meanwhile prep the rest of the ingredients.
2. In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce and chile-garlic sauce.
3. Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot.
4. Add the garlic, stir and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes.
5. Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 tablespoon of water and cook another minute.
6. Add the bean sprouts and stir-fry until they're slightly limp, 1 to 2 minutes. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro and mint.
7. Serve immediately, with lime wedges on the side.