Shrimp Pad Thai

1 1/2 Tbsp. vegetable oil, divided 1 Tbsp. garlic, minced 1 Tbsp. ginger, minced 16 large shrimp, peeled and deveined 1 egg, lightly beaten 2 Tbsp. soy sauce 1 Tbsp. fish sauce 1 Tbsp. rice wine vinegar 1/2 tsp. red crushed pepper flakes 1 tsp. brown sugar 7 oz. rice noodles, soaked in warm water for 10 to 15 minutes then drained 1/2 c. bean sprouts 3-4 scallions, sliced 1 c. freshly chopped cilantro leaves 1 lime, zested and juiced Chopped peanuts for garnish (optional)

Heat 1 tablespoon of the oil in a wok or a large frying pan. Add the garlic and ginger, and saute until golden brown. Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl. Heat 1/2 tablespoon of oil in the same pan and add the eggs. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.

Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. Stir briefly, add the drained noodles, and cook for 5 minutes. Add the bean sprouts, chopped scallions, and cilantro. Mix well and continue to cook until noodles are heated through. Season, if necessary, with a little more soy sauce or fish sauce, add shrimp and egg, then sprinkle in lime zest and juice. Serve while hot!