This shrimp pad thai is a great side dish or make a double batch for a main entree.
1 pkg Rice Noodles (6 oz)
4 tbsp packed Light Brown Sugar
3 tbsp Fish Sauce
1 1/2 tbsp Balsamic Vinegar
1/4 tsp Cayenne Pepper
2 tbsp Canola Oil
3 cloves Garlic, chopped
3/4 lb raw peeled and deveined Shrimp
1 can Bean Sprouts (16 oz)
1 cup Sliced Scallion
1/3 cup chopped roasted unsalted peanuts, plus more for garish (optional)
1 lime cut into wedges
Soak noodles in water for 30 minutes, Drain and set aside.
Mix brown sugar, fish sauce, vinegar, and cayenne in a small bowl, set aside. Heat oil in wok or large non-skillet on medium-high heat. Add garlic and saute for 30 seconds. Add Shrimp, saute 2 minutes, flipping once. Move garlic and shrimp to side of pan. Add noodles and 1/2 cup water. Stir noodles for 3 to 4 minutes until the water is absorbed. Pour the fish sauce-brown sugar mixture and stir, combining shrimp and noodles. Push noodles to side. Add egg and scramble in pan, then mix with noodles mixture. Repeat with remaining 2 eggs, making a well each time. Stir in bean sprouts, scallion, and peanuts. Add cilantro and squirt of lime. Serve immediately garnished with lime wedge.