Weekday Pad Thai

During the week, I try to plan meals that don't take too long to prepare.  Stir fry-type dishes like Pad Thai are definitely on this list, especially when I use a prepared sauce. One of my favorites is this sauce from Whole Foods (brand = Maesri).  It's made in Thailand, so I'd like to think it is pretty authentic.

Weekday Pad Thai 

(makes about 3 servings)

8 oz rice noodles (I used thin)

2-3 tbsp vegetable/canola oil

1-2 eggs, depending on size

1/2 lb raw shrimp, peeled and deveined

Pad Thai sauce (as much or little as you want)

1/2 cup bean sprouts*

1 bunch scallions, cut into 1-inch pieces

1/2 cup chopped peanuts

chopped cilantro and lime, as a garnish

Bring large pot of water to a boil. 
As water is getting hot, prep the other ingredients.  Rinse shrimp under cold water, pat to dry and season with salt and pepper. 

Heat oil in large wok or pan.  Add egg and season with salt and pepper.  Scramble egg in wok.  After egg starts to cook, add shrimp and stir.

Once the water in the pot is boiling, add salt and noodles to water.  These will cook like pasta, but not take as long.  They should be done in about 5 minutes.  Drain noodles and immediately rinse in cold water (this helps to prevent them from sticking).

Add the rinsed noodles to wok and stir.  Start adding sauce by spoonfuls and stir.  After noodles have cooked a little in wok and shrimps are done, add the sprouts, scallions and peanuts.  Add more sauce if needed, stir one last time and serve.  Garnish each plate with cilantro and lime wedges, if desired.

*I did not have bean sprouts.  While I do like them, they aren't very easy to find. Usually, I will just do without, but this time I chopped up some baby bok choy added it in with the shrimp.