Shrimp Pad Thai

• vegetable oil, divided (I use dark sesame seed oil.)↗1 1⁄2 tablespoons
• garlic, minced↗1 tablespoon
• gingerroot, minced1 tablespoon
• large shrimp, peeled and deveined↗16
• egg, lightly beaten↗1
• soy sauce↗2 tablespoons
• fish sauce↗1 tablespoon
• rice wine vinegar↗1 tablespoon
• red pepper flakes↗1⁄2 teaspoon
• brown sugar↗1 teaspoon
• rice noodles, soaked in warm water for 10 to 15 minutes then drained↗7 ounces
• bean sprouts1⁄2 cup
• scallions, sliced↗3
• cilantro leaf, chopped (I omitted this ingredient because my family doesn't like the taste of cilantro)↗1 cup
• lime, juice and zest of↗1

Step-by-step instructions

1. 1

   Heat 1 tablespoon of the oil in a wok or a large frying pan.

2. 2

   Add the garlic and ginger and saute until lightly golden.

3. 3

   Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.

4. 4

   Heat 1/2 tablespoon of oil in the same wok or pan and add the egg. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.

5. 5

   Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. (I put all these ingredients together in a bowl before I begin cooking). Stir briefly, add the drained noodles and cook for 5 minutes.

6. 6

   Add the bean sprouts, chopped scallions and cilantro. Mix well and continue to cook until the noodles are heated through.

7. 7

   Add the shrimp and egg back into the wok and toss with lime zest and lime juice. Season, if necessary with a little more soy sauce or fish sauce.

8. 8

   Serve on white rice or we just eat them without the rice.