Shrimp Pad Thai

Saute:
2 T. olive oil
4-5 cloves garlic, crushed
2 T. chopped shallots
2 eggs, lightly beaten
1 lb shrimp, boiled, and peeled
Sauce:
3 T lime juice
3 T fish sauce
2 T Simply Jiff Peanut Butter
3 T sugar, brown sugar, or molasses
1 T catchup
Pad Thai Noodles:
1 8oz pkg Pad Thai Rice noodles, cooked, drained. rinsed in cold water, and rinsed again.
3 c. bean sprouts
1 1/2 c. seeded and chopped tomatoes
3 T chopped fresh cilantro
3 T chopped dry roasted peanuts
4 scallions, thinly sliced
1 lime cut into wedges

Heat oil in a skillet over medium heat. Add shallots and saute for two minutes. Add garlic and saute until until translucent. Add eggs and cook, stirring constantly until eggs are cooked through and scrambled into small pieces.

In a small bowl whisk together sauce ingredients and set aside.

In a large bowl toss together the Pad Thai Noodle ingredients. Add the egg mixture and the contents of the sauce bowl and toss until well mixed.

Serve chilled, at room temperature, or warmed through.

Serving Size: Makes 4 entre sized servings

Number of Servings: 4

Recipe submitted by SparkPeople user L8AGAIN.