Name: Pad Thai
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Cuisine: asian
Ingredients: 8 ounces rice stick noodles; 1/3 cup lime juice; 1/3 cup water; 3 tablespoons fish sauce; 1 tablespoon rice vinegar; 3 tablespoons sugar; 1/2 teaspoon cayenne; 2 teaspoons roasted peanut oil; 2 cloves garlic, finely minced; 1 shallot, finely minced; 1/2 pound peeled and deveined shrimp, cut into small pieces; 2 eggs, lightly beaten; 1/4 cup roasted, unsalted peanuts, roughly chopped; 4 cups bean sprouts; 1 cup thinly sliced scallions, about two small bunches; 1 cup loosely packed cilantro leaves

Directions

Cover noodles with boiling water. Soak 20 minutes or until soft but not fully "cooked". Drain and set aside.
In a small non-reactive bowl whisk together lime juice, water, fish sauce, rice vinegar, sugar, cayenne, and oil. Set aside.
Add oil, garlic, shallots and shrimp to 12-inch, non-stick skillet. Turn heat to medium high and cook until shrimp is mostly pink about 3 to 4 minutes. Add eggs, stir and scramble until just moist.
Add noodles, fish sauce mixture, peanuts, sprouts and scallions. Using a pair of tongs or 2 large spoons, toss until noodles are evenly coated.
Add the cilantro. Cook tossing constantly until noodles are tender and sauce has thickened slightly, about 3 to 4 minutes more. Serve immediately.

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Pad Thai

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