Shrimp Pad Thai

Make a surprisingly simple restaurant favorite at home. Save time by purchasing peeled and deveined shrimp, and head to the Asian foods section of your supermarket to find bottled fish sauce.

Yield: 6 servings (serving size: 1 1/2 cups)

Ingredients

• 8  ounces  wide rice stick noodles (Banh Pho)
• 1/4  cup  ketchup
• 2  tablespoons  sugar
• 3  tablespoons  fish sauce
• 1/2  teaspoon  crushed red pepper
• 2  tablespoons  vegetable oil, divided
• 1  pound  medium shrimp, peeled and deveined
• 2  large eggs, lightly beaten
• 1  cup  fresh bean sprouts
• 3/4  cup  (1-inch) sliced green onions
• 1  teaspoon  bottled minced garlic
• 2  tablespoons  chopped unsalted, dry-roasted peanuts

Preparation

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; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts