Spicy Shrimp Pad Thai

Recipe View Soak the noodles: Place the rice noodles in a large bowl and cover with hot water. Let them sit until softened, about 15 minutes. Drain thoroughly and rinse well. (15 minutes)

Recipe View Sauté aromatics: Heat peanut oil in a wok or large skillet over medium heat. Add the diced onion and minced garlic. Cook, stirring occasionally, until the onion becomes translucent, approximately 5 minutes. (5 minutes)

Recipe View Prepare the sauce: In a separate bowl, whisk together the rice wine vinegar, ketchup, fish sauce, sweet chili sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper. Set aside. (2 minutes)

Recipe View Cook the shrimp: Add the peeled and deveined shrimp to the wok. Cook, stirring occasionally, until the shrimp turns pink and is cooked through, about 4 minutes. (4 minutes)

Recipe View Incorporate the sauce and eggs: Pour the prepared sauce over the shrimp in the wok and stir to combine. Move the ingredients to one side of the wok to create an empty space. Pour the lightly beaten eggs into the cleared space and cook, without stirring, until they are partially set, around 3 minutes. (3 minutes)

Recipe View Combine and finish: Add the drained noodles to the wok, along with 1/2 cup of chopped peanuts, 1/4 cup of bean sprouts, and the shredded carrots. Cook and stir everything together until the noodles are heated through and evenly coated with the sauce, about 2 minutes. (2 minutes)

Recipe View Garnish and serve: Transfer the Pad Thai to serving plates. Garnish with the remaining chopped peanuts, bean sprouts, lime wedges, chopped green onions, and coarsely chopped cilantro. Serve immediately.