Shrimp Pad Thai

This is a Pad Thai recipe I got from a restaurant. The sauce is made with ketchup, fish sauce, sugar, lemon juice and vinegar, and it's sprinkled liberally with bean sprouts and chopped peanuts.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 541 Calories

Ingredients

• 1 tablespoon white sugar
• 1 tablespoon lemon juice
• ½ cup chopped peanuts
• 2 eggs, lightly beaten
• 1 ½ teaspoons vegetable oil
• 1 teaspoon minced garlic
• 1 onion, diced
• 1 tablespoon white wine vinegar
• 1 lemon, sliced
• 1 tablespoon ketchup
• 1 tablespoon fish sauce
• ¼ cup coarsely chopped cilantro
• ½ cup unsalted dry-roasted peanuts, chopped
• 1 (8 ounce) package rice noodles
• 12 medium fresh shrimp, peeled and deveined
• ¼ pound bean sprouts

Recipe Instructions

Step 1

In a medium bowl, soak the noodles in cold water for 15 min; drain. Cover noodles with hot water, and soak for 15 minutes; drain. Rinse with cold water, drain, and set aside.

Step 2

Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.