shrimp pad Thai

8 ounces wide rice stick noodles
quarter cup ketchup
2 tablespoons sugar
3 tablespoons fish sauce
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil divided
1 pound medium shrimp peel and deveined
two large eggs lightly beaten
1 cup of fresh bean sprouts
three fourths of a cup 1 inch slice green onions
two cloves garlic
2 tablespoons chopped unsalted dry roasted peanuts

Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain. Combine ketchup, sugar, fish sauce, and pepper in a small bowl. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sautéed two minutes or until shrimp are done. Remove shrimp from pan; keep warm. Heat 4 teaspoons oil and pan over medium-high heat. Add tags; cook 30 seconds or until soft scrambled, stirring constantly and sprouts green onions and garlic cook one minute add noodles ketchup mixture and shrimp cook three minutes until heated. Sprinkle with peanuts.

Serving Size: yields three servings

Number of Servings: 3

Recipe submitted by SparkPeople user CLINGPEACHES.