Contributed by Rachel & Brendan (via Cooking Light)

We actually like this recipe better than the Pad Thai that we get at one of the local Thai restaurants.

Ingredients:

• 8 oz. wide rice stick noodles/Banh Pho (We prefer Japanese Udon noodles)
• 1/4 cup ketchup
• 2 Tbsp sugar
• 3 Tbsp fish sauce
• 1/2 tsp crushed red pepper
• 2 Tbsp vegetable oil, divided
• 1 lb medium shrimp, peeled and deveined
• 2 large eggs, lightly beaten
• 1 cup fresh bean sprouts
• 3/4 cup (1 inch) sliced green onions
• 1 tsp minced garlic
• 2 tbsp chopped unsalted, dry-roasted peanuts
• Chopped fresh cilantro

Cook noodles according to directions on the package. Drain. Combine ketchup, sugar, fish sauce, and pepper in a small bowl. Heat 2 tsp oil in a large non-stick skillet over medium-high heat. Add shrimp, sauté 2 minutes or until shrimp are done. Remove shrimp from pan, keep warm. Heat 4 tsp 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 and cilantro. Serves six.