There are many great recipes out there for Pad Thai, this is a particularly easy one, that I can whip up in a pinch for a late dinner.  I often replace the shrimp with chicken, tofu, or organic ground beef.  I also like to add fresh vegetables I have on hand, bell peppers go particularly well.  Bean sprouts do not keep very long, so it is best to use them within a day or two of purchase.

Serves 2

Ingredients:

• 6 oz medium-wide rice stick noodles
• 1/4 c ketchup (see sub below)
• 2 T sugar
• 3 T fish sauce
• 1/2 t crushed red pepper
• 2 T peanut oil, divided
• 6 oz peeled, de-veined shrimp
• 2 large eggs, lightly beaten
• 1 c fresh bean sprouts
• 3/4 c sliced green onions
• 1 t minced garlic (in another recipe the garlic was sauteed before the egg)
• 2 T chopped unsalted, dry-roasted peanuts

Place noodles in a large bowl, add hot water to cover, let stand 12 min or until tender.  Drain.  Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
Heat 2 t oil in a large non-stick skillet over med-high heat.  Add shrimp, saute 2 min or until done.  Remove shrimp and keep warm.  Heat remaining 4 t oil in pan over med high heat.  Add eggs, cook 30 seconds or until soft-scrambled, stirring constantly.  Add sprouts, green onions, and garlic, cook 1 min.  Add noodles, ketchup mix, and shrimp, cook 3 min or until heated.  Sprinkle with peanuts.

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