Quick Shrimp Pad Thai

Ingredients

• 2 tablespoons fish sauce 
• 0.3 cup canola oil 
• 2 large eggs beaten
• 3 large garlic clove minced
• 3 tablespoons brown sugar light
• 0.3 cup juice of lime fresh for serving
• 30 servings roasted peanuts chopped for serving
• 4  spring onion thinly sliced
• 3 cup shallots thinly sliced
• 12 ounces shrimp shelled deveined
• 8 ounces thai basil 
• 2  thai chile with seeds, stemmed and thinly sliced

Equipment

• bowl
• frying pan
• whisk
• colander

Directions

1. Put the noodles in a large bowl and cover with very hot water.
2. Let soak until just pliable, about 5 minutes.
3. Transfer the noodles to a colander and drain, shaking and tossing the noodles once or twice.
4. Meanwhile, in a small bowl, whisk the fish sauce, brown sugar, lime juice and chiles.
5. In a large nonstick skillet, heat 3 tablespoons of the oil until shimmering.
6. Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes.
7. Add the pad thai noodles and stir-fry until heated through, about 2 minutes.
8. Add the shrimp and cook, stirring occasionally, until they begin to curl and turn pink, about 2 minutes. Scrape the noodles and shrimp to one side of the pan and add the remaining 2 tablespoons of oil to the empty side of the skillet.
9. Add the eggs and cook, stirring occasionally, until nearly set, about 1 minute.
10. Add the scallions and toss everything together, keeping the eggs relatively intact.
11. Add the fish sauce mixture and stir-fry until the noodles are evenly coated, 2 to 3 minutes.
12. Transfer the pad thai to a platter. Top with peanuts, cilantro and bean sprouts and serve with lime wedges.