Pad Thai

In a large pot of boiling water, add a 6 oz pkg rice noodles. Remove from heat. Let noodles steep 3 minutes, drain, rinse in cool water, rinse again, and set aside by stovetop. Beat 1 egg with 1 tsp dark sesame oil. In a small nonstick skillet over medium-high heat, add egg and swirl to cover pan in thin sheet, cooking about 1 minut to set. Turn onto plate to cool, roll up, and cut into thin slices of long strips. Set aside. Whisk together in a small bowl: 1 Tbsp hoisin sauce, 1 Tbsp lime juice, 3 Tbsp sugar, 2 Tbsp reduced-sodium soy sauce, 1 tsp salt, and 1/2 tsp dried red chili flakes. Place by stovetop with long tongs for tossing noodles later. In a large deep skillet, heat 1 Tbsp dark sesame oil over medium heat, then add 1 Tbsp coarsely chopped garlic and 1/4 cup white part of green onions. Cook one minute. Add 3/4 cup cooked chicken; 3/4 cup cooked shrimp (or 1 - 1 1/2 cups tofu in 1-inch rods or cubes substituted for both meats); and 1/2 cup sliced mushrooms. Toss well and cook a minute more, till mushrooms are tender. Add noodles and spread to cover pan. Gently scoop and scrape to turn and heat evenly. Add sauce and continue cooking, turning and scooping to coat evenly. Add a little water if needed to prevent sticking. Add 1 cup bean sprouts or water chestnut slices; 1/4 cup chopped green part of green onions; 1/4 cup coarsely chopped dry-roasted unsalted peanuts; 2 more Tbsp lime juice; and 1/3 cup chopped fresh cilantro or 1 Tbsp dried and crushed. Remove from heat, toss to mix, mound onto serving platter, arranging some lime wedges, green onion slivers, and sprigs of cilantro around the edges / on top as garnish. Serve hot.