Shrimp Pad Thai

Adapted from Williams Sonoma

~from Savoring Time in the Kitchen

Serves 4

Wide Rice Noodles (found in the Asian aisle of your food store), 14-16 oz package

1 Tbs. canola oil

1 lb. (500 g) large shrimp, peeled and deveined (I used about a half pound more)

3 eggs, lightly beaten

1/2 cup Pad Thai noodle sauce, plus more, to taste (I used Annie Chun brand)

2 green onions, white and light green portions, sliced

2 carrots, peeled and julienned

1 cup (4 oz./125 g) bean sprouts

1/4 cup (1 oz./30 g) chopped unsalted roasted peanuts

Chopped cilantro leaves for garnish

Lime wedges for serving

Bring a large pot of salted water to a boil over high heat.

Meanwhile, in a very large nonstick sauté pan or wok over medium-high heat, warm the oil. Add the shrimp and stir-fry until opaque throughout, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to a bowl.

Add a little more oil to the same pan to heat and then add the eggs, stirring occasionally, until lightly set but still soft, about 1 minute. Transfer the eggs to the plate with the shrimp. Remove the pan from the heat.

Add the rice noodles to the boiling water and cook until barely al dente, 3-4 minutes. Drain the noodles thoroughly and transfer to the pan or wok.

Place the pan over medium heat and return the shrimp and eggs to the pan. Add the noodle sauce, green onions, carrots and the bean sprouts. Cook, using tongs to lift and toss the noodles constantly, until the ingredients are well blended and heated through, about 1-2 minutes Taste and add more noodle sauce if desired, tossing to combine.

Transfer the noodles to a platter or serve right from the pan.

I passed the chopped peanuts, extra cilantro leaves and lime wedges at the table.