Simplified Pad Thai

• 8 oz thick rice noodles
• 1/2 cup lime juice
• 1/3 cup water
• 3 tbsp fish sauce
• 1 tbsp rice vinegar
• 3 tbsp brown sugar
• 4 tbsp vegetable oil
• 3/4 lb. medium 40/50 shrimp, peeled deveined
• 3 garlic cloves, minced
• 2 large eggs, lightly beaten
• Salt
• 6 tbsp chopped, unsalted roasted peanuts
• 3 cups bean sprouts, well rinsed
• 5 scallions, sliced thin
• Lime

1. Prep all ingredients while noodles soak. Get all ready before cooking.
2. 1. Cover noodles with hot tap water in large bowl until softened, pliable and limp, but not fully tender, ~20 mins. Drain and set aside.
3. 2. Stir lime juice, water, fish sauce, rice vinegar, brown sugar, and 2 tbsp oil together and set aside.
4. 3. Pat shrimp dry. Heat tbsp oil in 12-inch skillet over high heat until just smoking. Add shrimp, spread into single layer, and cook without stirring for 1 min. Stir shrimp and continue to cook until spotty brown and just pink around edges, ~30 secs. Transfer to clean bowl, cover and set aside.
5. 4. Add tbsp oil and garlic to skillet and return to med-heat until fragrant, ~30 secs. Add eggs and 1/4 tsp salt, cook stirring vigorously until eggs are scrambles, ~20 secs.
6. 5. Stir noodles into eggs. Add fish sauce mixture, heat to high, and cook , tossing constantly, until noodles are evenly coated. Add 1/4 cup of peanuts, bean sprouts, all but 1/4 cup of scallion, and cooked shrimp. Cook, tossing constantly, until noodles are tender, ~2 mins. If not tender, add 2 tbsp water to skillet and cook until tender.
7. 6. Serve and garnish with peanuts, scallions, and lime wedges.

rice noodles, lime juice, water, fish sauce, rice vinegar, brown sugar, vegetable oil, shrimp, garlic, eggs, salt, peanuts, bean sprouts, scallions, lime

Taken from www.epicurious.com/recipes/member/views/simplified-pad-thai-52575401 (may not work)