Spicy Shrimp Pad Thai

01Method

1. 1

   Submerge the noodles in a large bowl of hot water and let them soak until tender, about 15 minutes, then drain and rinse well under cold water.

2. 2

   Warm the oil in a wok over medium heat, then sauté the onion and garlic, stirring frequently, until the onion becomes translucent, about 5 minutes.

3. 3

   Whisk together the rice wine vinegar, ketchup, fish sauce, sweet chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper in a small bowl and set aside.

4. 4

   Add the shrimp to the wok and stir-fry until they turn pink all over, about 4 minutes. Pour in the sauce mixture and stir to coat. Push everything to one side of the wok, then pour in the beaten eggs and let them sit undisturbed until just beginning to set, about 3 minutes.

5. 5

   Fold the drained noodles into the shrimp and egg mixture. Add half the peanuts, a portion of the bean sprouts, and the carrots, then stir-fry until everything is heated through, about 2 minutes. Serve topped with the remaining peanuts and bean sprouts, plus lime wedges, green onions, and cilantro.