Pad Thai (Stir-Fried Noodles) (Thailand)

[nverland]

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Pad Thai (Stir-Fried Noodles) (Thailand)

12 oz (325 g) thin rice noodles
3 Tbs (45 ml) peanut or vegetable oil
3 - 4 cloves garlic, finely chopped
1 cup (250 ml) peeled shrimp, roughly chopped
2 eggs, lightly beaten
3 Tbs (45 ml) fish sauce
1 Tbs (15 ml) sugar
1 - 2 cups (250 - 500 ml) mung bean sprouts
2 scallions (spring onions), green and white parts,
cut into 1-inch (2 cm) pieces
¼ - ½ cup (60 - 125 ml) roasted salted peanuts,
finely chopped
Crushed red pepper flakes, to taste
Chopped fresh cilantro (coriander)
2 - 3 limes, cut into wedges

Soak the noodles in enough water to cover generously for 1
hour. Drain thoroughly and toss with half the oil. Heat the
remaining oil in a wok or large, non-stick skillet over high
heat until the oil is almost smoking. Add the garlic and cook
for 30 seconds. Add the shrimp and cook 30 seconds. Add
the eggs and let sit for 10 to 15 seconds, until they begin to
set. Stir to break up any large lumps. Add the fish sauce,
sugar, and the drained noodles and stir to combine. Add the
bean sprouts and scallions, reserving some of each for garnish,
and stir to combine. Transfer to a serving platter. Garnish with
the reserved bean sprouts and scallion, chopped peanuts,
red pepper flakes, cilantro, and lime wedges. Serves 4 to 6.