Shrimp Pad Thai

I adjusted the recipe to lower the fat and calories.

8 oz rice sticks
2 T fish sauce
2 T low-sodium soy sauce
2 T brown sugar
1/4 t crushed red pepper, or more to taste
2 t vegetable oil
1 egg, lightly beaten
1 lb frozen shrimp
4 garlic cloves, minced
4 green onions, coarsely onions
2 C fresh bean sprouts
2 T chopped peanuts
lime wedges
fresh chopped cilantro

Bring large pot pf water to boil. Remove from heat and add rice, stirring to separate. Soak 5-7 minutes, or until tender; then drain and rinse in cold water. Set aside.

Mix fish sauce, soy sauce, sugar and crushed red pepper in small bowl until sugar dissolves. Set aside.

Heat 1 tsp oil in wok over med-high heat. Add egg, and cook quickly, until opaque. Move to side. Add frozen shrimp to wok, cook 5-7 minutes until just cooked through. Drain excess liquid. Add garlic, stir fry 1 minute.

Add remaining oil, and then noodles. stir fry quickly until softened, about 2 minutes. Add sauce mixture. Coat noodles evenly, stirring until heated through. Stir in green onions, and bean sprouts and cook 2 more minutes. Mound on serving platter, and garnish with peanuts, lime wedges and cilantro.

Of course, you could substitute the shrimp with chicken, if you're family prefers. :) It's yummy either way.

Makes about 6 - 1 1/3 cup servings.