Thai Cooking - The Taste of Thailand - Pad Thai with Shrimp

Pad Thai with Shrimp

12oz linguine
1/3 cup lime juice
1/4 cup chunky peanut butter
1/4 cup teriyaki sauce
1/4 cup packed light brown sugar
1 tsp anchovy paste, optional
2 tbs canola oil
2 cloves garlic, minced
1 lb large shrimp, peeled and deveined
1/4 tsp cayenne pepper
2 eggs, lightly beaten
1 cup bean sprouts
1/3 cup chopped scallions
1/2 cup chooped cilantro
additonal cilantro, scallions and bean sprouts, optional

Cook pasta according to package directions; drain. Rinse.
Meanwhile, combine lime juice, peanut butter, teriyaki, sugar and
anchovy paste(if wanted). In largw nonstick skillet, heat oil over
medium high heat. Add garlic; cook, stirring often, until softened,
1-2min. Add shrimp and cayenne; cook, turning once, until shrimp
are opaque, 1-2 min per side. Remove from pan, reserve. In same
skillet, cook eggs, stirring, untill set, 2min. Stir in pasta and
shrimp. Add teriyaki mixture; toss to coat. Add sprouts;
scallions, basil and cilantro; toss to combine. If desired, top
with additional cilantro, scallions and sprouts.

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