Shrimp Pad Thai

Ingredients

• 1 1/2 tablespoons vegetable oil, divided (I use dark sesame seed oil.)
• 1 tablespoon garlic, minced
• 1 tablespoon gingerroot, minced
• 16 large shrimp, peeled and deveined
• 1 egg, lightly beaten
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon red pepper flakes
• 1 teaspoon brown sugar
• 7 ounces rice noodles, soaked in warm water for 10 to 15 minutes then drained
• 1/2 cup bean sprouts
• 3 scallions, sliced
• 1 cup cilantro leaf, chopped (I omitted this ingredient because my family doesn't like the taste of cilantro)
• 1 lime, juice and zest of

Directions

1. 1

   Heat 1 tablespoon of the oil in a wok or a large frying pan.

2. 2

   Add the garlic and ginger and saute until lightly golden.

3. 3

   Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.

4. 4

   Heat 1/2 tablespoon of oil in the same wok or pan and add the egg. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.

5. 5

   Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. (I put all these ingredients together in a bowl before I begin cooking). Stir briefly, add the drained noodles and cook for 5 minutes.

6. 6

   Add the bean sprouts, chopped scallions and cilantro. Mix well and continue to cook until the noodles are heated through.

7. 7

   Add the shrimp and egg back into the wok and toss with lime zest and lime juice. Season, if necessary with a little more soy sauce or fish sauce.

8. 8

   Serve on white rice or we just eat them without the rice.