Easy Pad Thai

Prepare the noodles according to the package directions. Editor's Tip: After adding the water, gently agitate the noodles using chopsticks or a fork to break them apart. When the noodles are tender but slightly al dente, drain and discard the hot water. Rinse them in cold water to stop the cooking process.

In a large nonstick skillet or wok, stir-fry the pork in oil over high heat until lightly browned. Remove and set aside.

Add the shallot to the pan and cook until tender, about one minute. Add the garlic and cook for 30 seconds. Make a well in the center of the shallot mixture and add the egg. Stir-fry for one to two minutes or until the egg is completely set. Editor's Tip: Don't wipe out the pan before adding the vegetables. There should be plenty of remaining oil to keep the shallots from sticking. When adding the garlic, stir constantly to keep the tiny granules from burning.

Add the coleslaw mix, green onion, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts, and heat through. Return the pork to the pan and heat through. Toss drained noodles with the pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.