Shrimp Pad Thai


Source: Maeve Pistrang

12 oz shrimp, shelled and devained

8 oz rice noodles (medium width)

2 Tbsp fish sauce

3 Tbsp brown sugar

1/4 cup fresh lime juice

1/4 tsp red pepper flakes

diced onion - about 1/4 of an onion

1 large clove of garlic, minced

2 eggs, lightly beaten

2 scallions, chopped

Chopped roasted peanuts, and bean sprouts, for garnish

Several Tbsps of peanut oil for cooking

Cook the noodles until al dente and set aside. In a small bowl, whisk together fish sauce, sugar, lime juice, and pepper flakes. Heat a large wok, and saute shrimp in peanut oil until curled and pink. Remove shrimp from wok. Add more peanut oil and cook the onion and garlic until lightly browned. Add the noodles and shrimp back into the wok and cook for 1-2 minutes. Scrape the noodles to the side of the wok, add more oil and cook the eggs, stirring until scrambled. Mix the eggs in with the noodles, then add the scallions and fish sauce mixture and stir fry for a few minutes until thoroughly coated, 2 to 3 minutes. Garnish with peanuts and bean sprouts, and serve.