Pad Thai with Shrimp

Ingredients

• 4 cups water 
• 6 oz vermicelli linguine-style (rice stick noodles)
• 0.3 cup juice of lime fresh
• 0.3 cup water 
• 3 tablespoons brown sugar packed
• 3 tablespoons fish sauce 
• 3 tablespoons soya sauce 
• 1 tablespoon vinegar white
• 0.8 teaspoon ground pepper red (cayenne)
• 3 tablespoons vegetable oil 
• 3 cloves garlic finely chopped
• 1 medium shallots finely chopped
• 2  eggs beaten
• 12 oz shrimp frozen thawed deveined cooked peeled
• 0.3 cup roasted peanuts finely chopped
• 3 cups bean sprouts fresh
• 0.3 cup spring onion thinly sliced
• 0.3 cup cilantro leaves packed

Equipment

• bowl
• frying pan
• sauce pan
• wooden spoon
• wok

Directions

1. In 3-quart saucepan, heat 4 cups water to boiling.
2. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm.
3. Drain noodles; rinse with cold water.
4. Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.
5. In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown.
6. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
7. Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken.
8. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender.
9. Place on serving platter.
10. Sprinkle with cilantro.
11. Garnish with additional chopped dry-roasted peanuts and green onions if desired.