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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 ½ lime, cut into wedges ¼ cup chopped green onions ¼ cup coarsely chopped cilantro

Nutrition Info

618.9 calories carbohydrate: 75.6 g cholesterol: 120.3 mg fat: 28 g fiber: 6.8 g protein: 22 g saturatedFat: 4.8 g servingSize: - sodium: 1421.4 mg sugar: 15.9 g transFat: : - unsaturatedFat: : -

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.

4 servings

I used other pad thai recipes from this website and added shrimp and my own little flavor and spice.