Shrimp Pad Thai

• 8 ounces pad thai noodles, preferably A Taste of Thai or Thai Kitchen brands
• 2 tablespoons Asian fish sauce
• 3 tablespoons light brown sugar
• 1/4 cup fresh lime juice, plus wedges for serving
• 2 Thai bird chiles or 1 serrano with seeds, stemmed and thinly sliced
• 1/4 cup plus 1 tablespoon canola oil
• 3 large shallots, thinly sliced (1 cup)
• 3 large garlic cloves, minced
• 12 ounces shelled and deveined medium shrimp
• 2 large eggs, beaten
• 4 scallions, thinly sliced
• Roasted peanuts, chopped cilantro and bean sprouts, for serving

1. Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 5 minutes. Transfer the noodles to a colander and drain, shaking and tossing the noodles once or twice.
2. Meanwhile, in a small bowl, whisk the fish sauce, brown sugar, lime juice and chiles.
3. In a large nonstick skillet, heat 3 tablespoons of the oil until shimmering. Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Add the pad thai noodles and stir-fry until heated through, about 2 minutes. Add the shrimp and cook, stirring occasionally, until they begin to curl and turn pink, about 2 minutes. Scrape the noodles and shrimp to one side of the pan and add the remaining 2 tablespoons of oil to the empty side of the skillet. Add the eggs and cook, stirring occasionally, until nearly set, about 1 minute. Add the scallions and toss everything together, keeping the eggs relatively intact. Add the fish sauce mixture and stir-fry until the noodles are evenly coated, 2 to 3 minutes. Transfer the pad thai to a platter. Top with peanuts, cilantro and bean sprouts and serve with lime wedges.

noodles, fish sauce, light brown sugar, lime juice, bird chiles, canola oil, shallots, garlic, shrimp, eggs, scallions, peanuts

Taken from www.epicurious.com/recipes/member/views/shrimp-pad-thai-52870751 (may not work)