Pad Thai with Shrimp

Ingredients: 

2 (8oz) packages of pad thai rice noodles
4 TBSP bacon fat (or canola oil)
20 large shrimp, raw, tails and shells removed
2 large eggs, whisked
2 cups of bean sprouts
1/2 cup cilantro, chopped
1/2 cup unsalted peanuts, chopped

1 large shallot or 2 small, sliced lengthwise

1 jalepeno, halved lengthwise, then sliced

6 cloves of garlic, sliced

salt and pepper

cayenne
Lime wedges for garnish

Green onion for garnish

Siracha for topping

Optional: pickled daikon or thai preserved radish. If you use this, add 2 TBSP when you add the noodles and bean sprouts.

Sauce:

4 TBSP ketchup
1 TBSP rice wine vinegar
Juice of 1 lime
1/4 cup fish sauce
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup kikkoman stir fry sauce
3 TBSP chili garlic sauce

Directions: Note: this makes 4 large portions. I didn't have a pan big enough to make it all at once. You don't want to pile the noodles high in the pan because you want surface area and the noodles to touch the pan. So, I separated it into 2 batches. If you're also going to do this, separate everything in advance in prep bowls because once you start cooking, it goes fast and you don't have time to measure. Once you get to the end of the recipe, repeat to make the remaining 2 servings. 

1. Boil pad thai noodles for 5 minutes or until just tender. Drain and rinse in cold water. Reserve.

2. Dry shrimp on paper towels. Season with salt, pepper and just a pinch of cayenne. 

3. Heat pan to high heat with bacon fat. Sear shrimp on both sides - about 3 minutes total. Remove and keep warm. 

4. To the same pan, add the shallot, jalepeno, garlic and saute about 3 minutes or until soft. 

5. Add in the egg and scramble. 

6. Add 2 TBSP of sauce to the bottom of the pan and scrape up any brown bits. 

7. Add in the noodles and bean sprouts and a few more TBSP of sauce and toss. 

8. Add in your shrimp, cilantro, peanuts and a little more sauce (if desired) and keep tossing. 

9. Once warmed through and sauce absorbed in the noodles, plate. Top with green onion and a wedge of lime. Serve with Siracha or soy sauce.