Pad Thai with Shrimp

Here's another great Asian recipe that our family loves.  We like to serve this with plenty of lime wedges because we prefer it to be more "limey".  To add some heat serve with some Sriracha Red Chili Sauce that people can add with their own discretion.



8 ounces dried rice noodle sticks
1/4 cup fish sauce
2 tablespoons rice wine vinegar or white vinegar
2 tablespoons sugar
1 - 1/2 pound peeled and de-veined raw shrimp, halved lengthwise
1/4 teaspoon cayenne
3 tablespoons peanut oil
4 cloves of garlic, minced
2 large eggs
2 cups bean sprouts
2 cups sliced green onions
1/2 cup chopped roasted lightly salted peanuts
1/2 cup minced fresh cilantro
1 tablespoon fresh lime juice
lime wedges

Cook noodles for 3 minutes in boiling water.  Drain and set aside.

In a small bowl, combine the fish sauce, vinegar, and sugar, and stir until the sugar dissolves. Set aside. Season the shrimp with cayenne.

In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds. Add the shrimp and cook until the shrimp are just cooked through, 1 to 2 minutes. Transfer to a plate and cover to keep warm.

Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through. Add the shrimp and peanuts, and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and lime juice. Serve immediately.