Pad Thai

Ingredients

• 8 ounces rice noodles
• 2 tablespoons fish sauce
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons sugar
• 1/4 teaspoon crushed red pepper (or to desired hotness)
• 3 tablespoons vegetable oil, divided
• 1 egg, lightly beaten
• 3/4 pound frozen uncooked shrimp
• 4 garlic cloves, minced
• 4 coarsely chopped green onions
• 2 cups fresh bean sprouts (optional)
• 1/4 cup coarsely chopped, unsalted, dry-roasted peanuts, for garnish
• Lime wedges, for garnish
• Chopped fresh cilantro, for garnish

Preparation

1. 1. Bring a large saucepan of water to a boil. Remove from heat, and add the rice noodles, stirring to separate. Soak 5-7 minutes or until tender; then drain the noodles and rinse in cold water. Set aside.
2. 2. Mix fish sauce, soy sauce, sugar, and crushed red pepper in a small bowl until sugar is dissolved. Set aside.
3. 3. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add egg and cook quickly, until opaque. Move to side. Add frozen shrimp to skillet, and cook 5-7 minutes or until just cooked through. Drain excess liquid. Add garlic, and stir-fry 1 minute.
4. 4. Add remaining oil and then noodles. Stir-fry noodles quickly until softened, about 2 minutes. Add sauce mixture. Coat the noodles evenly, stirring until heated through. Stir in green onions and bean sprouts, if desired, and cook 2 more minutes. Mound on serving platter, and garnish with peanuts, lime wedges, and cilantro.