Pad Thai with Shrimp

This is a fairly simple Pad Thai recipe that competes with any local Thai takeout restaurant. Shrimp easily swapped for chicken or tofu.

Prep Time 1 hr

Cook Time 3 hrs

Combine fish sauce, oyster sauce, brown sugar, rice vinegar, and soy sauce in a bowl and set aside.
Season shrimp with salt and pepper. Heat sauté pan over medium-high heat with about 2 TB of olive oil. Cook shrimp on both side for about 2 minutes, or until the shrimp are no longer gray. Remove from heat and set aside.
Bring a pot of water to a boil. Cook your noodles 1 1/2 minutes less than the cooking time indicated on the package. Immediately remove from boiling water and transfer to ice cold water bath.
In a medium sauce pot, or dutch oven, add 1 TB of EVOO. Heat to medium heat and add your peppers and onions. Cook for about 4 minutes. Add garlic and ginger and cook an additional minute. Push the ingredients to the outside of the pot and add the eggs. Scramble the eggs in the center of the pot until firm. Mix the eggs with the peppers and onions. Continue stirring until the eggs have broken up into small pieces and have started to lightly brown.
Strain your noodles and add them to the sauce pot with the eggs, peppers and onions. Add the sauce. Continue cooking until the pasta is to your liking.
Add bean sprouts and shrimp. Heat through until everything is warm.
Plate. Garnish. Serve!