Shrimp Pad Thai

Ingredients

3 T olive oil, divided

2 cloves garlic, minced

3/4 lb prawns (or cubed, fried tofu)

2 eggs, lightly beaten

8 oz rice noodles (cooked as directed)

2/3 cup Pad Thai sauce (from bottle)

1 cup bean sprouts

2 T cilantro, chopped

3 T roasted peanuts, crushed

1 lime, cut into wedges

Directions

Heat 2 T oil in wok over high heat. Add garlic and prawns (be careful, the hot oil will splatter!); cook and set aside. 

Wipe off wok. Heat remaining oil; pour in eggs and stir to cook through. Reduce heat to low; add noodles and prawns, then mix in sauce. Let fry for a bit to evaporate some sauce and intensify flavor. 

Garnish with bean sprouts, cilantro, peanuts, and lime.