Shrimp Pad Thai with Sugar Snap Peas and Basil

1. Prepare Noodles and Sauce

Soak the pad Thai rice noodles in a large bowl filled with warm water for about 15 to 20 minutes, until they become pliable and ready to cook. In a small bowl, whisk together the Asian fish sauce, light brown sugar, tamarind paste, the zest and juice of one lime, and 2 tablespoons of peanut oil.

2. Cook Shrimp

Heat a 12-inch skillet over medium-high heat and add 2 tablespoons of peanut oil. Season the shrimp with kosher salt and freshly ground black pepper, then cook them in the skillet for 2 to 3 minutes until they turn opaque and are cooked through. Remove the shrimp from the skillet and set them aside.

3. Sauté Aromatics

In the same skillet, add another tablespoon of peanut oil and sauté the shallots, garlic, and chiles for about 3 to 4 minutes, until they are soft and fragrant.

4. Combine Ingredients and Cook

Add the soaked noodles, sugar snap peas, and cooked shrimp to the skillet. Pour in the sauce mixture and toss everything together. Make a well in the center of the skillet and add the lightly beaten eggs. Stir gently, allowing the eggs to cook through and coat the noodles and other ingredients.

5. Finish and Serve

Sprinkle in fresh basil leaves and toss in a handful of bean sprouts or pea shoots. Serve the dish hot, garnished with chopped roasted peanuts.