Quick Shrimp Pad Thai

• 8 oz. pad thai noodles
• 2 tbsp. Asian fish sauce
• 3 tbsp. light brown sugar
• 1/4 c. fresh lime juice
• 2 Thai bird chiles
• 1/4 c. canola oil
• 1 tbsp. canola oil
• 3 large shallots
• 3 large cloves garlic
• 12 oz. shelled and deveined medium shrimp
• 2 large eggs
• 4 scallions
• Roasted peanuts, chopped cilantro, and bean sprouts

1. Put the noodles in a large bowl and cover with very hot water.
2. Let soak until just pliable, about 5 minutes.
3. Transfer the noodles to a colander and drain, shaking and tossing the noodles once or twice.
4. Meanwhile, in a small bowl, whisk the fish sauce, brown sugar, lime juice, and chiles.
5. In a large nonstick skillet, heat 3 tablespoons of the oil until shimmering.
6. Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes.
7. Add the pad thai noodles and stir-fry until heated through, about 2 minutes.
8. Add the shrimp and cook, stirring occasionally, until they begin to curl and turn pink, about 2 minutes.
9. 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.
10. Add the eggs and cook, stirring occasionally, until nearly set, about 1 minute.
11. Add the scallions and toss everything together, keeping the eggs relatively intact.
12. Add the fish sauce mixture and stir-fry until the noodles are evenly coated, 2 to 3 minutes.
13. Transfer the pad thai to a platter.
14. Top with peanuts, cilantro, and bean sprouts, and serve with lime wedges.
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noodles, fish sauce, light brown sugar, lime juice, bird chiles, canola oil, canola oil, shallots, garlic, shrimp, eggs, scallions, peanuts

Taken from www.delish.com/recipefinder/quick-shrimp-pad-thai-recipe-fw0511 (may not work)