Shrimp Pad Thai

Ingredients:
4 ounces rice-stick noodles (1/2 bag --- find at Commissary)
2 TBSP tomato-based chili sauce
2 TBSP lime juice
2 TBSP soy sauce
1 TBSP brown sugar
2 tsp fish sauce
2 TBSP vegetable oil
2 garlic cloves, minced
1/2 pound peeled and deveined medium shrimp
2 cups bean sprouts, plus more for garnish
4 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces (optional)
2 eggs, lightly beaten
o ASSORTED GARNISHES (OPTIONAL) =  Chopped dry-roasted peanuts, pinch of red-pepper flakes, ½ cup bean sprouts for garnish, fresh cilantro, lime wedges

Directions:
Bring a large pot of water to a boil; remove from heat.
Stir in noodles; let soak until softened (but still undercooked), 3 minutes.
Drain; rinse under cold water until cool.
In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and fish sauce.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat.
Add garlic, and cook until fragrant, about 30 seconds.
Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer to a plate.
Return skillet to medium-high heat. Add remaining 1 tablespoon oil
Add noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute.
Add bean sprouts, scallions, and shrimp.
Pour in egg; toss until noodles are coated and cooked through, about 2 minutes.
Serve, topped with garnishes, if desired

Serves: 2

Submitted by: DeAnne Anderson