Shrimp Pad Thai

Ingredients

• Rice noodles (8 ounces)
• Shrimp (1 pound, peeled and deveined)
• Eggs (2, beaten)
• Garlic (3 cloves, minced)
• Vegetable oil (2 tablespoons)
• Bean sprouts (1 cup)
• Green onions (1/2 cup, chopped)
• Cilantro (1/4 cup, chopped (for garnish))
• Peanuts (1/4 cup, chopped (for garnish))
• Lime (1, juice and wedges for serving)
• Red pepper flakes (1 teaspoon (adjust to taste))
• Brown sugar (2 tablespoons)
• Tamarind paste (2 tablespoons)
• Soy sauce (3 tablespoons)
• Fish sauce (1 tablespoon)

Instructions

1. Soak the rice noodles in warm water for about 10 minutes, or until they are soft. Drain and set aside.
2. In a small bowl, whisk together the fish sauce, soy sauce, tamarind paste, brown sugar, and red pepper flakes to create the Pad Thai sauce. Set aside.
3. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
4. Add the shrimp and minced garlic to the skillet. Cook until the shrimp are pink and cooked through, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add another tablespoon of vegetable oil. Pour in the beaten eggs and scramble them until fully cooked.
6. Add the drained rice noodles to the skillet, followed by the prepared sauce. Toss everything together until the noodles are fully coated in the sauce.
7. Incorporate the cooked shrimp, bean sprouts, and chopped green onions into the skillet. Stir-fry for another 2-3 minutes, or until all ingredients are heated through.
8. Remove the skillet from the heat and squeeze the juice of one lime over the Pad Thai. Toss everything together to combine.
9. Serve hot, garnished with chopped peanuts and cilantro, and lime wedges on the side.