Easy Shrimp Pad Thai, makes 3-4 servings. I got this recipe from here, and made some slight adjustments. They said it was loosely adapted from here.
3 tablespoon fish sauce
1 tablespoon soy sauce
2 teaspoons ketchup
2 teaspoons worcestershire
1 teaspoon sesame oil
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
7 oz. uncooked rice noodles, cooked to package instructions
1/2 lb. uncooked shrimp (you could use chicken or beef if you don't like shrimp)
1 red bell pepper, sliced thin
1/4 lb brussels sprouts, sliced thin
2 eggs
1/4 cup chopped dry roasted peanuts
1/4 cup chopped cilantro
1/2 lime for serving
Stir together the first eight ingredients. Set aside. Cook the noodles according to your package directions. You want them a tiny bit under cooked. Next stir fry the bell peppers in a bit of butter until just softened. Now stir in the shrimp until almost cooked, and then add sliced brussels sprouts and cook until they are bright green, 2-3 minutes over medium heat. In a seperate skillet, scramble two eggs until almost cooked through, and then add to veggie and shrimp skillet. Add cooked noodles to veggie & shrimp mixture, and then pour the sauce over top and cook an additional 5-6 minutes until the sauce has somewhat evaporated/cooked into the other ingredients (you'll be able to tell.) Add chopped peanuts at the very end, and then serve with fresh cilantro and a lime wedge. Easy peezy.
Tyler proclaimed that this is a repeat recipe. Score. :)
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