Shrimp Pad Thai

There is nothing like quick and easy homemade pad thai. It tastes just like Thai Express... if you were to take out the preservatives, saturated fats, sodium, processed vegetables, fake - authenticity... (basically everything that makes it so good) Okay, it's impossible to replicate the deliciousness of fast food Asian cuisine but this homemade pad thai will satisfy when you have that irresistible craving for thai food but have already maxed out on your monthly fast food limit. Now to make this recipe as easy as possible, I used a pre-made pad thai sauce (you can always make your own but it involves ingredients that I neither had or had heard of) and found it to be pretty good. So far i've only tried one brand but I am tempted to try out some others in the future.
Ingredients:
- Egg Noodles (about half a box)
- 2 eggs lightly beaten
- 3 tbsp olive oil
- 10 large shrimp
- 2 cloves of chopped garlic
- green onion (about 5 to 6 stems) cut into about 2 cm peices
- 1/2 jar VH Thai-Market Pad Thai Sauce (Original)
- two handfuls of bean sprouts
- 3 tsp soy sauce
- lime
Directions:
Soak your egg noodles in a bowl of HOT (not boiling) water. Leave them there for about 20 minutes or until they are soft, unattached from each other but still have some firmness to them or else they will taste mushy. Drain the noodles with cold water.
In a wok over medium heat, scramble the eggs in a tbsp of olive oil (about 5 minutes) and then remove them from the wok and break into smaller pieces. Set aside.
Wipe down the wok with a paper towel and pour in the remaining olive oil. Throw in your shrimp and cook them until they are pink and hot. Push them to the side of the wok (out of the oil) and add your chopped garlic and green onions. Fry them together for about two to three minutes (until you can strongly smell the flavors) and then combine with the shrimp.
Add the egg, noodles, bean sprouts and half the jar of VH Pad Thai Sauce then fold all the ingredients together. Once it is all mixed together well, add the soy sauce and stir. Let it sit covered for a few minutes to allow all the flavors to soak in. Serve with a wedge of lime, crushed peanuts and soy sauce to add any missing flavor to your meal.

This recipe I got off of Wok With Ray and is adapted from the cookbook "Steamy Kitchen Cookbook"