Recipe: Shrimp Pad Thai (serves 2)

SHRIMP PAD THAI

4 oz medium-thick flat rice noodle (looks like translucent fettuccini)
7 tsp sugar
7 tsp fish sauce
2 tbsp rice vinegar
1/4 cup peanut oil, divided use
2 large eggs, beaten with a pinch of salt
12 oz peeled and deveined medium shrimp
3/4 tsp crushed red pepper flakes, divided use
Kosher salt
4 cloves garlic, chopped
2 shallots, thinly sliced
1 cup cubed firm tofu
5 scallions (3 cut into 1/2 inch pieces, 2 chopped)
1 1/4 cups mung bean sprouts, divided use
1/3 cup salted roasted peanuts, chopped, plus additional to garnish
Lime wedges (for serving)
Sriracha sauce (optional, for serving)

Put the noodles in a medium bowl and add enough hot water to cover. Soak until tender, about 30 minutes. Drain and set aside.

Whisk the sugar with the fish sauce and vinegar in a small bowl. Set aside.

Heat a large skillet over medium heat until hot and add 1 tbsp of the peanut oil. Pour in the eggs, tilting the skillets as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs on a cutting board and cut into 1/2-inch pieces. Set aside.

Add another 1 tablespoon peanut oil to the same skillet and heat over high heat. Add shrimp, 1/2 tsp of the pepper flakes and salt to taste. Stir-fry until shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate. Set aside.

Heat the remaining 2 tbsp peanut oil over high heat. Add the garlic, shallots and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute.

Add the tofu to the skillet and cook about 2 minutes more.

Add the noodles to the tofu in the skillet and cook, tossing until lightly coated with the garlic mixture, about 1 minute.

Add the fish sauce mixture and large scallion pieces and heat through.

Stir in the cooked egg and shrimp, 1 cup of the sprouts and the 1/3 cup peanuts and toss until hot.

Add additional peanuts, remaining 1/4 cup sprouts and chopped scallions as garnish. Serve with lime wedge and sriracha immediately.

Makes 2 servings
Adapted from source: The Food Network Cookbook