Shrimp Pad Thai

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 tablespoons vegetable oil, divided (i use dark sesame seed oil.)
• 1 tablespoon garlic, minced
• 1 tablespoon gingerroot, minced
• 16 large shrimp, peeled and deveined
• 1 egg, lightly beaten
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon red pepper flakes
• 1 teaspoon brown sugar
• 7 ounces rice noodles, soaked in warm water for 10 to 15 minutes then drained
• 1/2 cup bean sprouts
• 3 scallions, sliced
• 1 cup cilantro leaf, chopped (i omitted this ingredient because my family doesn't like the taste of cilantro)
• 1 lime, juice and zest of

Recipe

• 1 heat 1 tablespoon of the oil in a wok or a large frying pan.
• 2 add the garlic and ginger and saute until lightly golden.
• 3 add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. remove and set aside in a bowl.
• 4 heat 1/2 tablespoon of oil in the same wok or pan and add the egg. stir to scramble the egg into small pieces, remove and set aside with the shrimp.
• 5 heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. (i put all these ingredients together in a bowl before i begin cooking). stir briefly, add the drained noodles and cook for 5 minutes.
• 6 add the bean sprouts, chopped scallions and cilantro. mix well and continue to cook until the noodles are heated through.
• 7 add the shrimp and egg back into the wok and toss with lime zest and lime juice. season, if necessary with a little more soy sauce or fish sauce.
• 8 serve on rice or we just eat them without the rice.