Shrimp Pad Thai with Sugar Snap Peas and Basil

1. Prepare the Rice Noodles

Prepare the rice noodles by cooking them in a pot of boiling water according to the package instructions until they're tender but firm. Once cooked, drain the noodles and set them aside.

2. Cook the Shrimp

In a large skillet, heat the vegetable oil over medium-high heat. Add the shrimp, cooking them for about 2 to 3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.

3. Stir-fry Peas and Garlic

Keep the skillet on medium-high heat, add the sugar snap peas and minced garlic. Stir-fry for about 2 minutes until the peas are tender-crisp and the garlic is fragrant. Push the peas to one side of the skillet.

4. Scramble the Eggs

Pour the beaten eggs into the center of the skillet. Scramble the eggs until they are just set, making sure they are not runny, before mixing with the other ingredients.

5. Combine Noodles and Sauce

Return the cooked noodles to the skillet, and pour in the fish sauce, lime juice, and brown sugar. Toss everything together so the noodles are well-coated in the sauce.

6. Add Shrimp and Serve

Add the cooked shrimp back into the skillet and toss to ensure the shrimp are evenly distributed. Transfer the Pad Thai onto serving plates and garnish with crushed peanuts, fresh basil leaves, and lime wedges. Serve immediately.