Easy Pad Thai

• 6 ounces dried wide rice noodles
• 2 tablespoons peanut oil or canola oil, divided
• 3 cloves garlic, minced
• 2 large eggs, lightly beaten
• 8 ounces small shrimp (see Tip), peeled and deveined
• 4 cups mung bean sprouts
• 1/2 cup sliced scallion greens
• 1/4 cup rice vinegar
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon crushed red pepper
• Chopped dry-roasted peanuts (optional)
• Lime wedges (optional)

1. 1.Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain.
2. 2.Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds. Add shrimp and the remaining 1 tablespoon oil; stir-fry until the shrimp curl and turn pink, about 2 minutes.
3. 3.Add the noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes. If desired, sprinkle with peanuts and serve with lime wedges.

rice noodles, peanut oil, garlic, eggs, shrimp, mung bean sprouts, scallion greens, rice vinegar, fish sauce, brown sugar, red pepper, peanuts, lime wedges

Taken from www.epicurious.com/recipes/member/views/easy-pad-thai-58388696 (may not work)