Shrimp Pad Thai

(adapted from The Joy of Cooking)

Shrimp (shelled), about ½ lb (or more if you’re feeling generous) mixed with 1 t cornstarch and 1 t sesame oil, marinated for 15-20 minutes
1 lb angel hair pasta (or rice stick noodles if you like)
½ cup roughly chopped scallions
2 T finely minced garlic

Mix together:
¼ cup Thai fish sauce
¼ cup fresh lemon juice
3 T sugar

3 eggs, scrambled
½ cup cilantro leaves
1/3 cup peanuts
1 cup bean sprouts
Fresh basil
½ t dried chili flakes

Cook pasta according to package directions, drain, and set aside.

Heat a few tablespoons of peanut or canola oil in a dutch oven. Cook the shrimp for a few minutes until it’s pink, then remove the shrimp and set aside on a plate.

Add a bit more oil if you need to, then cook the scrambled eggs until they are set. Remove the eggs from the pot and set aside with the shrimp.

Add a bit more oil if you need to, then add the scallions and garlic. Stir for about one minute.

Add the noodles and stir to coat well.
Add the fish sauce mixture. Stir well.
Add the shrimp and eggs and the remaining ingredients, stir well, and serve hot.