Shrimp Pad Thai

Ingredients

• 2 cups bean sprouts divided
• 0.5 cup cilantro leaves 
• 1 tablespoon shrimp dried minced
• 2 large eggs slightly beaten
• 1 tablespoon garlic minced
• 5  green onions cut into 2-in. pieces
• 2 tablespoons catsup 
• 6  to 8 lime wedges 
• 1 teaspoon chile flakes red
• 12 ounces rice vermicelli noodles 
• 8 servings sriracha red (Asian chile sauce; optional)
• 2 tablespoons sugar 
• 0.3 cup thai fish sauce 
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• wok

Directions

1. Soak vermicelli noodles in a bowl of very hot water until soft, about 15 minutes, stirring often to prevent sticking.
2. Meanwhile, heat a large wok or frying pan over high heat.
3. Pour in oil and carefully swirl to coat sides.
4. Add garlic, shrimp, and green onions and cook 2 minutes, stirring often. Stir in dried shrimp, 1 cup bean sprouts, the fish sauce, ketchup, sugar, and chile flakes. Push shrimp mixture to one side of pan and carefully pour eggs onto other side, trying to coat pan evenly.
5. Let cook undisturbed 1 minute, then quickly scramble with other ingredients.
6. Drain noodles and add to egg mixture. Cook until noodles start to brown slightly, 3 to 4 minutes, stirring once or twice.
7. Transfer to plates. Top with remaining bean sprouts, the cilantro, and peanuts.
8. Serve with lime wedges and Sriracha.
9. *Available in the Asian-foods section of well-stocked grocery stores.