Thai Noodles with Shrimp (Pad Thai)

Ingredients

• 1 lb. medium shrimp, peeled, scored down the back, and deveined, and rinsed
• 3 large eggs, lightly beaten
• 2 Tbs. minced garlic
• 1/3 cup fish sauce
• 1/4 cup ketchup
• 1-1/2 Tbs. sugar
• 3 Tbs. water
• 6 oz. flat rice stick noodles, softened in hot water and drained
• 3 Tbs. minced scallion greens
• 3/4 cup mung bean sprouts
• 1/4 cup finely chopped dry-roasted peanuts
• 1/2 tsp. crushed red pepper
• 2-1/2 Tbs. coarsely chopped fresh cilantro
• 2 limes, cut into 6 wedges each

Directions

Heat a wok or a heavy skillet over high heat. Add 1 Tbs. of the oil and heat until very hot, about 30 seconds. Add the shrimp and stir-fry until they turn pink, about 1-1/2 minutes. Remove with a handled strainer or a slotted spoon and drain in a colander. Wipe out the wok.

Place the rice stick noodles in a medium bowl and cover with hot water for 5 to 10 minutes. Drain.

In a small bowl mix together the fish sauce, ketchup, sugar and water to make sweet and sour sauce.

Reheat the wok over medium-high heat. Add the remaining 3 Tbs. of oil and heat until hot, about 30 seconds. Add the eggs and cook, stirring to scramble them, until just set. Add the garlic and stir-fry until fragrant, about 10 seconds. Add the sweet and sour sauce and the rice noodles and toss for 3-4 minutes, until the noodles have absorbed the sauce and are tender. Add the shrimp and bean sprouts and toss to mix. Transfer onto a serving platter and sprinkle with the scallion greens, peanuts, red pepper, and cilantro. Arrange the lime wedges around the noodles and serve.