Pad Thai (Eating Well) - cooking recipe

Ingredients

4 ounces wide rice noodles, preferably brown-rice noodles
2 teaspoons peanut oil
3 garlic cloves, minced
1 large egg, lightly beaten
8 ounces small shrimp, peeled deveined
2 cups mung bean sprouts
1/2 cup sliced scallion top
3 tablespoons rice vinegar
2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chili-garlic sauce
2 tablespoons chopped dry roasted peanuts

Preparation

Place rice noodles in a large bowl and cover with warm water; soak until limp, about 20 minutes.
Heat oil over high heat in a wok until very hot.
Add garlic and stir-fry until golden, about 10 seconds.
Add egg and cook, stirring, until scrambled, about 30 seconds.
Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute.
Add bean sprouts, scallions greens, vinegar, fish sauce, sugar, and chile-garlic sauce; toss until the shrimp are fully cooked and the noodles are heated through, 1-2 minutes.
Sprinkle with peanuts and serve immediately.
354 calories, 9 g fat, 50 g carb, 3 g fiber.