Pad Thai

4 cups water
1 package(6-8oz) rice stick noodles
1/3 cup fresh lime juice
1/3 cup water
3 T packed brown sugar
3 T fish sauce or soy sauce
3 T soy sauce
1 T vinegar
3/4 tsp ground red pepper
3 T vegetable oil
3 cloves garlic, finely chopped
1/4 cup finely chopped onion
2 eggs, beaten
12 oz frozen shrimp, thawed (I use 2 chicken breasts, chopped and cooked)
1/4 cup chopped roasted peanuts
3 cups fresh bean sprouts
4 medium green onions, thinly sliced
1/4 cup packed cilantro leaves

In saucepan, heat water to boiling. Remove from heat; add noodles (push down so them get covered). Soak noodles 3-5 minutes, drain and rinse with cold water. In the meantime, stir lime juice, 1/3 cup water, brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 T of oil until well mixed; set aside. In nonstick wok, heat remaining 2 T oil over medium heat. Cook garlic and onion until it starts to brown (1-2 minutes). Add eggs. Cook about 2 minutes, stirring gently until scrambled but still moist. Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2-3 minutes. Top with cilantro and garnish with additional peanuts and green onion.

This is such a good recipe for pad thai. We don't make it too often because it makes a huge mess and takes a little bit of work. I love easy and simple but every now and then it is fun to have a nice meal. Enjoy!