Spicy Pad Thai

• 1/4 cup Jif Extra Crunchy Peanut Butter
• 1/2 cup chicken broth
• 1/4 cup fish sauce
• 1/4 cup honey
• 1 tablespoon Sriracha chili sauce
• 1 teaspoon minced garlic
• 2 tablespoons Crisco Pure Peanut Oil
• 1 1/2 pounds uncooked large shrimp peeled and deveined
• 2 large eggs beaten
• 8 ounces rice noodles straight cut, soaked according to package instructions and drained
• 14 ounces bean sprouts drained
• 1/2 cup sliced green onions
• 2 tablespoons chopped cilantro
• lime wedges Fresh

1. WHISK peanut butter, broth, fish sauce, honey, chili sauce and garlic in medium bowl until blended.
2. HEAT 1 tablespoon oil in large skillet over medium-high heat. Add eggs. Cook about 1 minute, stirring constantly, until set. Remove from skillet.
3. ADD 1 tablespoon oil to same skillet. Add shrimp. Stir-fry 2 to 3 minutes or until opaque. Remove from skillet.
4. ADD peanut butter mixture to same skillet. Bring to a boil, stirring constantly. Add noodles, stirring to coat with sauce. Cook 1 to 2 minutes, until most of the sauce is absorbed. Stir in reserved shrimp and egg. Remove from heat.
5. STIR in bean sprouts and green onions. Sprinkle with cilantro. Serve with lime wedges.

jif extra crunchy, chicken broth, fish sauce, honey, chili sauce, garlic, peanut oil, shrimp, eggs, rice noodles, sprouts, green onions, cilantro, lime wedges

Taken from www.yummly.com/recipe/Spicy-Pad-Thai-2662724 (may not work)