Easy Pad Thai
 This pad Thai has everything you love, from tender noodles to crisp toppings and a crave-worthy sauce. Ingredients 8 ounces flat rice noodles (linguini or fettuccini width) 2 large eggs, beaten ¼ cup + 2 tablespoons water 2½ tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon rice vinegar 1½ tablespoons ketchup ¼ cup (packed) light brown sugar Heaping ¼ teaspoon crushed red pepper flakes 4 tablespoons + 1 teaspoon vegetable oil, divided ¾ pound large (31/35) shrimp, peeled and deveined, thawed if frozen Salt 2 cloves garlic, minced 3 scallions, light parts thinly sliced, dark green parts cut into 1-inch pieces ¼ cup dry roasted salted peanuts, coarsely chopped 1 cup bean sprouts ¼ cup chopped fresh cilantro (optional) Lime wedges, for serving (optional) 8 ounces flat rice noodles (linguini or fettuccini width) 2 large eggs, beaten ¼ cup + 2 tablespoons water 2½ tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon rice vinegar 1½ tablespoons ketchup ¼ cup (packed) light brown sugar Heaping ¼ teaspoon crushed red pepper flakes 4 tablespoons + 1 teaspoon vegetable oil, divided ¾ pound large (31/35) shrimp, peeled and deveined, thawed if frozen Salt 2 cloves garlic, minced 3 scallions, light parts thinly sliced, dark green parts cut into 1-inch pieces ¼ cup dry roasted salted peanuts, coarsely chopped 1 cup bean sprouts ¼ cup chopped fresh cilantro (optional) Lime wedges, for serving (optional) Instructions Bring a large pot or wide skillet of water to a boil. Off the heat, add the noodles. Briefly swish them around to separate them, then let sit, stirring occasionally to prevent sticking, until the noodles are soft and pliable but still chewy to the bite, 5 to 10 minutes. Drain and rinse well with cold water. Set aside. In a small bowl, beat the eggs with a pinch of salt. Set aside. Make the sauce: In a medium bowl, whisk together the water, fish sauce, soy sauce, vinegar, ketchup, sugar, and red pepper flakes. Set aside. Heat 2 tablespoons of the oil in a large nonstick pan or wok over medium-high heat. Add the shrimp and season with ⅛ teaspoon salt. Cook, stirring often, for two minutes. Add the garlic and light green scallions and cook, stirring constantly, until softened and the shrimp are cooked through, about 1 minute more. Transfer the shrimp, garlic, and scallions to a large plate, using a rubber spatula to scrape the pan clean. Add 1 teaspoon of oil to the hot pan. Add the eggs and scramble until cooked through, 1 to 2 minutes. Add to the plate with the shrimp. Add 2 tablespoons of the oil to the hot pan. Add the drained noodles to the pan, along with the sauce mixture. Cook, tossing the noodles gently so as not to break them, until the liquid is absorbed by the noodles and the noodles are cooked through, a few minutes. If the noodles are still firm to the bite when the sauce is absorbed, add a few tablespoons of water and continue cooking. Add the contents of the plate and the dark green scallions to the noodles and toss gently to combine, until everything is warmed through. Taste and adjust seasoning if necessary. Transfer to a serving platter and top with peanuts, bean sprouts, and cilantro (if using). Serve with lime wedges, if desired. Bring a large pot or wide skillet of water to a boil. Off the heat, add the noodles. Briefly swish them around to separate them, then let sit, stirring occasionally to prevent sticking, until the noodles are soft and pliable but still chewy to the bite, 5 to 10 minutes. Drain and rinse well with cold water. Set aside. In a small bowl, beat the eggs with a pinch of salt. Set aside. Make the sauce: In a medium bowl, whisk together the water, fish sauce, soy sauce, vinegar, ketchup, sugar, and red pepper flakes. Set aside. Heat 2 tablespoons of the oil in a large nonstick pan or wok over medium-high heat. Add the shrimp and season with ⅛ teaspoon salt. Cook, stirring often, for two minutes. Add the garlic and light green scallions and cook, stirring constantly, until softened and the shrimp are cooked through, about 1 minute more. Transfer the shrimp, garlic, and scallions to a large plate, using a rubber spatula to scrape the pan clean. Add 1 teaspoon of oil to the hot pan. Add the eggs and scramble until cooked through, 1 to 2 minutes. Add to the plate with the shrimp. Add 2 tablespoons of the oil to the hot pan. Add the drained noodles to the pan, along with the sauce mixture. Cook, tossing the noodles gently so as not to break them, until the liquid is absorbed by the noodles and the noodles are cooked through, a few minutes. If the noodles are still firm to the bite when the sauce is absorbed, add a few tablespoons of water and continue cooking. Add the contents of the plate and the dark green scallions to the noodles and toss gently to combine, until everything is warmed through. Taste and adjust seasoning if necessary. Transfer to a serving platter and top with peanuts, bean sprouts, and cilantro (if using). Serve with lime wedges, if desired. Nutrition Information Powered by Per serving (4 servings) Calories: 579 Fat: 23 g Saturated fat: 3 g Carbohydrates: 66 g Sugar: 17 g Fiber: 3 g Protein: 28 g Sodium: 1,411 mg Cholesterol: 230 mg Per serving (4 servings) Calories: 579 Fat: 23 g Saturated fat: 3 g Carbohydrates: 66 g Sugar: 17 g Fiber: 3 g Protein: 28 g Sodium: 1,411 mg Cholesterol: 230 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.