Shrimp Pad Thai

This recipe is from FoodNetwork.com from Chef Danny Boome. I have reordered the steps to make this easier to prepare. It goes together really quickly, so it's best to have everything ready at the beginning. I've also doubled the recipe from the orginial because it's so good, the three of us were still wanting more.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1 (14 ounce) package  rice noodles, linguini style
• 2  tablespoons garlic, minced
• 2  tablespoons ginger, minced
• 1  lb large shrimp, peeled and deveined
• 3  tablespoons  vegetable oil, divided
• 2  eggs, slightly beaten
• 4  tablespoons soy sauce
• 2  tablespoons fish sauce
• 2  tablespoons  rice wine vinegar
• 1  teaspoon crushed red pepper flakes
• 2  teaspoons brown sugar
• 1  cup bean sprouts
• 6  scallions, sliced
• 2  cups cilantro, chopped
• 2  limes, zested and juiced
•  peanuts, chopped (optional)

Directions

1. Soak the rice noodles in a large bowl of warm water for 10 - 15 minutes then drain. Stir together the soy sauce, fish sauce, vinegar red pepper flakes and brown sugar. Set aside.
2. Heat 2 Tbs. of the oil in a wok or large frying pan. Add the garlic and giner and saute until lightly brown. Add the shrimp and cook for a few minutes until pink, tossing from time to time. Remove the shrimp and garlic and set aside.
3. Heat 1 Tbs. of oil in the same pan and add the eggs. scramble and break into chunks. Set aside with the Shrimp.
4. Heat the remaining oil and add the soy sauce mixture. Stir briefly, then add the drained noodles and cook for 5 minute
5. Add the bean sprouts, chopped scallions and cilantro. Mix well and continue to cook until noodles are heated through. Add the shrimp and egg mixture. Season if neccesary with a little more soy sauce or fish sauce. Add the lime zest and juice. Serve hot with a sprinkle of chopped peanuts.