Shrimp Pad Thai

Cooking Light; not exactly traditional

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1⁄2 lb  wide rice stick  noodles (banh pho)
• 1⁄4 cup ketchup
• 3  tablespoons fish sauce
• 2  tablespoons sugar
• 1⁄2-1  teaspoon crushed red pepper flakes
• 2  tablespoons  vegetable oil, divided
• 1  lb medium shrimp, peeled and deveined
• 2  large eggs, beaten
• 1  cup fresh bean sprout
• 3⁄4 cup  sliced green onion (1 inch slices)
• 1  teaspoon  minced garlic
• 2  tablespoons  chopped  dry-roasted unsalted peanuts

Directions

1. Add noodles to a large bowl; add hot water to cover; let stand 12 minutes or until tender; drain.
2. In a small bowl, combine ketchup, fish sauce, sugar, and pepper flakes; set aside.
3. Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
4. Add in shrimp; stir-fry/saute 2 minutes or until shrimp are done; remove shrimp from pan; keep warm.
5. Heat 4 teaspoons oil in skillet over med-high heat.
6. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly.
7. Add in sprouts, green onions, and garlic; cook 1 minute.
8. Add in noodles, ketchup mixture, and shrimp; cook 3 minutes, or until heated.
9. Sprinkle with peanuts.