Meanwhile, in a small bowl, combine the vinegar, soy sauce, sugar, fish sauce, lime juice, chili sauce, 1 tsp sesame oil, and pepper flakes until blended. Set aside.
In a large nonstick skillet or wok, stir fry shrimp in 2 tsp oil until shrimp turn pink. Remove and keep warm. Stir fry snow peas and carrots in remaining oil for 1-2 minutes. Add garlic and cook 1 minute longer or until vegetables are crisp tender. Add the eggs. Cook and stir until set.
Drain noodles. Add to shrimp mixture. Stir in vinegar mixture and add to the skillet. Bring to a boil. Add shrimp, bean sprouts, and scallions. Heat through. Sprinkle with cilantro and peanuts.
Originally Submitted
8/6/2014
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