Pad Thai

Serves 4-6

12 ounces thin rice noodles

3 tablespoons peanut oil

3 – 4 cloves of garlic, minced

1 cup peeled shrimp, roughly chopped

2 eggs, lightly beaten

3 tablespoons fish sauce

1 tablespoon sugar

2 scallions [green and white parts], chopped

¼ cup roasted, salted peanuts, finely chopped

Crushed red pepper flakes, to taste

Chopped fresh cilantro

2-3 limes, quartered

Cover noodles with water and soak for 1 hour. Drain thoroughly and toss with half the oil.

Heat remaining oil in a wok or large, non-stick skillet over high heat until oil is almost smoking. Add garlic and cook for 30 seconds. Add shrimp and cook 30 seconds. Add eggs and let sit for 10 to 15 seconds, until they begin to set. Stir to break up any large lumps.

Add fish sauce, sugar, and the drained noodles; stir to combine. Add scallions, reserving some for garnish; stir to combine.

Transfer to a serving platter.

Garnish with reserved scallions, chopped peanuts, red pepper flakes, cilantro, and lime quarters.