|1 lb||dry rice noodles (about 1/4" wide)|
|1 tbsp||cooking oil, divided|
|1 lb||raw shrimp, peeled and deveined|
|2 cloves||garlic, finely minced|
|1/4 lb||snow peas, sliced diagonally lengthwise|
|8 oz||bean sprouts|
|8 oz||prepared Pad Thai sauce|
|Sriracha hot chili sauce (optional)|
|torn fresh cilantro (optional)|
|lime wedges (optional)|
|peanuts, chopped (optional)|
- In a large bowl, fully submerge the dry rice noodles in hot tap water (not boiling, just hot to touch). Let them soak for 8-10 minutes. Drain and set aside.
- In a wok or large saute pan over high heat, add just half of the cooking oil.
- When the oil is hot, swirl it around the bottom of the pan and add the shrimp in a single layer. Let cook for 2 minutes. Try not to move the shrimp too much, let them develop a sear and then flip to sear the other side for an additional minute. The shrimp should be half-cooked. Remove the half-cooked shrimp to a bowl and set aside.
- Keep the pan on the stove and add the beaten egg to the pan, stirring constantly to fry quickly. Remove cooked egg to the same bowl as the shrimp.
- Turn the heat down to medium-low and let the pan cool down a bit. Swirl in the remaining cooking oil.
- Add the garlic to the pan and stir fry until the garlic becomes fragrant, about 30 seconds.
- Add the snow peas and bean sprouts and stir fry for another minute.
- Add the sauce to the pan from the jar. To get every bit of sauce from the jar, add a tablespoon or so of water, close lid, shake jar and pour that into the pan. Add the drained noodles into the pan. Turn the heat back up to medium-high. Stir to combine.
- The moment the sauce begins to simmer, add the shrimp and egg back into the pan and stir fry everything until the shrimp are fully cooked through, about another minute.
- Add optional garnishes and serve immediately.
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