Shrimp Pad Thai by Heather

Here's a healthy and quick version of one of my favorite takeout dishes, Pad Thai.  Admittedly, when I was making this dish, I didn't take a ton of pictures, but the recipe is easy to follow.  I used linguine instead of rice noodles, mostly because I don't like the texture of rice noodles, but you could use either.

Ingredients:
1 lb. shrimp
1/2 cup chopped cilantro
4 green onions, chopped
4 garlic cloves, minced
bean sprouts (if you can find them; I never can!)
3/4 cup chopped peanuts
6 oz. linguine or rice noodles
lime wedges
2 eggs, beaten
1/3 block of firm tofu, diced (you can skip this if you want to just stick with shrimp)
2 tbs. canola oil

sauce:
3 tbs. soy sauce
3 tbs. tomato paste
1 tbs. honey
juice of one lime
1 tsp. grated ginger
1 tbs. almond or peanut butter



Whisk the sauce ingredients in a small bowl and set aside.  Place the following ingredients in separate bowls: 2 beaten eggs, green onions and garlic, shrimp and tofu (if using), peanuts, and bean sprouts.

Meanwhile, bring a large pot of water to a boil, and cook the noodles while you work on cooking the ingredients below.

Heat 1 tbs. canola oil in a wok or large nonstick skillet, and cook the eggs, stirring until scrambled, then remove from pan onto a plate.  Wipe the pan clean, then add 1 more tbs. oil, and heat the pan on a medium-high heat.  Add the green onions and garlic, stirring constantly until cooked, about 1 minute.  Add shrimp and tofu and cook until shrimp is pink, about 2-3 minutes.  Add the sauce into the pan and the bean sprouts.  Once the noodles are cooked, add them to the pan along with the gas and cilantro, and mix everything together.  Pour noodle mixture into a big bowl and toss to combine.

Serve in individual bowls, topping with more chopped peanuts and a lime wedge.  Enjoy!