1 lb thin rice noodles (try A Taste of Thai)
2 Tbsp vegetable oil
¾ lb shrimp, peeled and deveined
2 cloves garlic, minced
Pinch of red chili flakes or minced Thai chili
4 eggs, beaten
1 jar Watcharee’s Pad Thai Sauce
1 cup DLM Extra-Large Peanuts, coarsely ground
1 bunch green onions, cut into 1-inch pieces
2 cups bean sprouts
GARNISH IDEAS: fresh cilantro, shredded carrot, shredded purple cabbage, Sriracha, lime
Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 20-30 minutes, then drain.
Heat one tablespoon vegetable oil in a skillet over medium-high heat. Add shrimp and stir until shrimp is just cooked through, about 2 minutes. Remove from heat. Heat the remaining oil and briefly sauté the garlic and red chili for 30 seconds. Add eggs and scramble until just cooked. Add sauce and noodles, and sauté about 2-3 minutes. Add the cooked shrimp, peanuts, and a handful or two of the green onions and bean sprouts, saving the rest for garnish. Cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, green onions, shredded veggies, and lime wedges. Like it hot? Drizzle with Sriracha.