SHRIMP PAD THAI

1/2 pound wide rice stick noodles (banh pho)
1/4 cup ketchup
3 tablespoons fish sauce
2 tablespoons sugar
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
1 pound medium shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup fresh bean sprouts
3/4 cup (1-inch) sliced green onions
1 teaspoon bottled minced garlic
2 tablespoons chopped unsalted, dry-roasted peanuts

Place noodles in a large bowl. Add hot water to cover, let stand 12 minutes or until tender. Drain; set aside.

Combine ketchup, fish sauce, sugar, and pepper in a small bowl; set aside.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.

Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly.

Add sprouts, green onions, and garlic; cook 1 minute.

Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.

Makes 6 servings
Source: Cooking Light Pasta