Shrimp Pad Thai

My favorite pad thai comes from a restaurant near my husband’s work, but this recipe is a close second and is easily made at home.

Ingredients:

2 pounds shrimp peeled and deveined

2 tablespoons fish sauce (more if you really like the flavor)

3 tablespoons brown sugar

4 tablespoons tamarind soy sauce

4 tablespoons freshly squeezed lime juice

1-3 tablespoons siracha

1 shallot thinly sliced

2 large eggs beaten

1 bell pepper cut into thin strips

8 ounces rice noodles

3 scallions diced

1 cup mung bean sprouts

Toppings: roasted peanuts, cilantro, additional bean sprouts….

Directions:

1. Cook the noodles according to package directions.
2. Stir together the fish sauce, brown sugar, tamarind, lime juice, and siracha,
3. Add shrimp and shallot to a large wok or nonstick pan and cook on medium heat for 4-5 minutes until shrimp are opaque.
4. Add beaten egg to the skillet and cook mixing continuously for 1 minute.
5. Add the bell peppers and cook for 2 more minute.
6. Add the noodles, scallions, bean sprouts, and sauce and mix together. Continue to cook for 3-5 more minutes.
7. Serve in bowls and top with roasted peanuts, more bean sprouts, or cilantro.
8. Enjoy!