Spicy Shrimp Pad Thai

Name: Spicy Shrimp Pad Thai
Total time: 50
Yield: 4
Ingredients: 1 (8 ounce) package dried rice noodles; 2 teaspoons peanut oil; 1 small onion, diced; 2 cloves garlic, minced; 3 tablespoons rice wine vinegar; 3 tablespoons ketchup; 3 tablespoons fish sauce; 3 tablespoons sweet chile sauce; 2 tablespoons creamy peanut butter; 1 tablespoon light soy sauce; 1 tablespoon fresh lime juice; 1 tablespoon white sugar; 1 teaspoon red pepper flakes; ½ teaspoon cayenne pepper; 12 uncooked medium shrimp, peeled and deveined; 2 eggs, lightly beaten; 1 cup unsalted dry-roasted peanuts, chopped; ½ pound bean sprouts; ¼ cup shredded carrots (Optional); ½ lime, cut into wedges; ¼ cup chopped green onions; ¼ cup coarsely chopped cilantro

Recipe by n0xzemagrl from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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1 (8 ounce) package dried rice noodles
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2 teaspoons peanut oil
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1 small onion, diced
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2 cloves garlic, minced
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3 tablespoons rice wine vinegar
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3 tablespoons ketchup
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3 tablespoons fish sauce
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3 tablespoons sweet chile sauce
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2 tablespoons creamy peanut butter
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1 tablespoon light soy sauce
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1 tablespoon fresh lime juice

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1 tablespoon white sugar
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1 teaspoon red pepper flakes
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½ teaspoon cayenne pepper
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12 uncooked medium shrimp, peeled and deveined
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2 eggs, lightly beaten
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1 cup unsalted dry-roasted peanuts, chopped
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½ pound bean sprouts
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¼ cup shredded carrots (Optional)
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½ lime, cut into wedges
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¼ cup chopped green onions
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¼ cup coarsely chopped cilantro

Instructions

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.