Pad Thai inspired by my upcoming adventure

It's been a quite a few days since my last post. I guess that's what happens during exam period! Now that I am finally done school for the summer (with my fingers crossed at not having to rewrite this exam), its back into cooking mode. Inspired by my upcoming trip to Southeast Asia, I made my recipe for Pad Thai. It's probably no where near as delicious as authentic Thai, but who knows...maybe in six weeks from now I'll have a new Pad Thai recipe to add to the collection! Here it is,

Ingredients
1 package rice noodles
1/2 fish sauce
6 tbsp rice wine vinegar
2 tbsp brown sugar
20 shrimps, peeled and deviened
1 lb pork tenderloin
3 tbsp peanut oil
2 eggs
3 cloves garlic
1/4 cup corn starch
2 tbsp cold water
3 tbsp Thai Clubhouse seasoning
2 cups bean sprouts
1 cup sliced green onions
1/4 cup chopped, roasted peanuts
1/4 cup fresh cilantro
1 tbsp lime juice

Slice the pork tenderloin and add it to a bowl. Stir in the corn starch and cold water and let the pork marinate for a few minutes.  Meanwhile, boil a pot of water and cook the rice noodles for 3-4 minutes. Strain the noddles and set aside. In a wok, heat the oil and add the garlic and add the pork. Saute for 5 minutes until the pork is cooked. Remove the pork and place in a covered dish. In the wok, crack in the eggs and stir until scrambled.  And add the fish sauce, sugar, vinegar and Thai seasoning and let simmer for 5 minutes. Add the shrimp and cook until the shrimp are pink, about 3 minutes. Add the pork and the cooked noodles into the wok and stir until the noodles are well covered with sauce. Stir in the bean sprouts and cilantro and cook for 2 more minutes. Serve the Pad Thai with the chopped peanuts and lime juice.