8 oz pad thai noodles
3 cups very hot water
4 tbsp canola oil, divided
12 large shrimp, previously frozen
2 cups bean sprouts
2 green onions chopped diagonally
3 tbsp mild pad thai sauce
1/4 cup chopped peanuts
torn basil leaves for serving
1 lime, cut in half through the middle, not end to end and then sliced into wedges.
black pepper to taste.
Soak noodles in hot water, pour into colander, rinse in cold water and set aside with egg.
In a wok or large skillet, add 2 tbsp oil and heat to medium. Scramble egg and then cook to scrambled consistancy. Remove egg from pan and set aside. Add 2 tbsp oil and heat to medium. Cook shrimp on both sides until done. Rinse bean sprouts in colander and shake well. Add noodles, egg, bean sprouts, green onions, chopped peanuts and sauce into pan with shrimp. Mix well and heat through.
Serve with torn basil leaves at the bottom of the bowl and a squeeze of lime and a shake of black pepper on top.