Shrimp Pad Thai

• 1/2 16 ounce package rice noodles (8 oz total)
• 3 tablespoons packed light brown sugar
• 2 tablespoons plus 1 tsp fish sauce (such as Thai Kitchen)
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon cayenne pepper
• 2 tablespoons canola oil
• 3 cloves garlic, chopped
• 3/4 pound raw peeled and deveined shrimp
• 3 eggs
• 1 cup bean sprouts
• 1 cup sliced scallions
• 1/3 cup chopped roasted unsalted peanuts, plus more for garnish (optional)
• 1 lime, cut into wedges
• Fresh cilantro (optional)

1. 1. Soak noodles in water for 30 minutes or according to package directions. Drain; set aside.
2. 2. In a small bowl, stir together brown sugar, fish sauce, vinegar and cayenne; set aside. Heat oil in a large nonstick skillet on medium-high heat. Add garlic; saute 30 seconds. Stir in shrimp; saute 2 minutes, flipping once. Move garlic and shrimp to side of pan closest to handle. Tilt skillet so that empty side is closest to burner; add noodles and 1/2 cup water. Stir noodles for 3 to 4 minutes, until almost all the water is absorbed, keeping skillet tilted and shrimp untouched. Return entire pan to burner. Pour in fish sauce-brown sugar mixture and stir, combining shrimp and noodles. Make a well in the center. Add 1 egg; when white starts to set (it takes about 1 minute), break yolk with a rubber spatula, scramble and mix into shrimp-noodle mixture. Repeat with remaining 2 eggs, making a well each time. Stir in bean sprouts, 3/4 cup of the scallions and the peanuts.
3. 3. Serve immediately. Garnish with remaining 1/4 cup scallions and, if desired, chopped peanuts, a squirt of lime and fresh cilantro.

rice noodles, brown sugar, fish sauce, balsamic vinegar, cayenne pepper, canola oil, garlic, shrimp, eggs, bean sprouts, scallions, peanuts, lime, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/shrimp-pad-thai-52811921 (may not work)