Shrimp Pad Thai

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 (14 ounce) package rice noodles, linguini style
• 2 tablespoons garlic, minced
• 2 tablespoons ginger, minced
• 1 lb large shrimp, peeled and deveined
• 3 tablespoons vegetable oil, divided
• 2 eggs, slightly beaten
• 4 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons brown sugar
• 1 cup bean sprouts
• 6 scallions, sliced
• 2 cups cilantro, chopped
• 2 limes, zested and juiced
• peanuts, chopped (optional)

Recipe

• 1 soak the rice noodles in a large bowl of warm water for 10 - 15 minutes then drain. stir together the soy sauce, fish sauce, vinegar red pepper flakes and brown sugar. set aside.
• 2 heat 2 tbs. of the oil in a wok or large frying pan. add the garlic and giner and saute until lightly brown. add the shrimp and cook for a few minutes until pink, tossing from time to time. remove the shrimp and garlic and set aside.
• 3 heat 1 tbs. of oil in the same pan and add the eggs. scramble and break into chunks. set aside with the shrimp.
• 4 heat the remaining oil and add the soy sauce mixture. stir briefly, then add the drained noodles and cook for 5 minute
• 5 add the bean sprouts, chopped scallions and cilantro. mix well and continue to cook until noodles are heated through. add the shrimp and egg mixture. season if neccesary with a little more soy sauce or fish sauce. add the lime zest and juice. serve hot with a sprinkle of chopped peanuts.