Pad Thai with Shrimp

 

4

cups water

1

package (6 to 8 oz) linguine-style stir-fry rice noodles (rice stick noodles)*

1/3

cup fresh lime juice

1/3

cup water

3

tablespoons packed brown sugar

3

tablespoons fish sauce or soy sauce

3

tablespoons soy sauce

1

tablespoon rice vinegar or white vinegar

3/4

teaspoon ground red pepper (cayenne)

3

tablespoons vegetable oil

3

cloves garlic, finely chopped

1

medium shallot, finely chopped, or 1/4 cup finely chopped onion

2

eggs, beaten

12

oz frozen cooked peeled deveined medium shrimp, thawed

1/4

cup finely chopped dry-roasted peanuts

3

cups fresh bean sprouts

4

medium green onions, thinly sliced (1/4 cup)

1/4

cup firmly packed cilantro leaves

• 1 In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.
• 2 Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.
• 3 In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
• 4 Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired.