Pad Thai Recipe

• 8 Ounces rice stick noodles
• 1/3 Cup lime juice
• 1/3 Cup water
• 3 tbsp Fish sauce
• 1 tbsp Rice vinegar
• 3 tbsp Sugar
• 1/2 tsp Cayenne
• 2 tsp Roasted peanut oil
• 2 Cloves garlic, finely minced
• 1 Shallot, finely minced
• 1/2 Pound peeled 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 cilantro leaves

• Cover noodles with boiling water.
• Soak 20 minutes or until soft but not fully cooked.
• Drain and set aside.
• In a small 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 toss noodles until they are evenly coated.
• Add the cilantro. Cook tossing constantly until noodles are tender and sauce has thickened slightly.
• Pad thai is ready.