Shrimp Pad Thai

Ingredients

For the sweet and sour sauce

1 cup of rice wine vinegar

1/2 cup of water

1 cup of brown sugar

1 tablespoon of chopped jalapeno pepper

1 teaspoon of kosher salt

1 garlic clove sliced

1/2 of an English cucumber

1/4 cup of fresh cilantro

14 ounce package of rice noodles

For the shrimp

2 pounds of shrimp (cleaned and deveined)

juice of half a fresh lemon

2 tablespoons of fish sauce

1/4 cup of canola oil

4 scallions

2 garlic cloves

For serving

1/3 of a cup of peanuts

1/3 of a cup of fresh cilantro

4 scallions

lime wedges

Directions

Measure out 1 cup of rice wine vinegar, 1/2 cup of water, 1 cup of brown sugar, 1 tablespoon of chopped jalapeno pepper, 1 teaspoon of kosher salt and 1 garlic clove, sliced

Combine ingredients in a medium saucepan over low heat.  Stir occasionally and cook until the sugar and salt are dissolved.  Remove from stove and set aside to cool

Thinly slice 1/2 of an English cucumber and rough chop about a 1/4 cup of fresh cilantro; add to the cooled vinegar mixture, stir and set aside

Cook a 14 ounce package of rice noodles according to the package directions and set aside once drained

Next we will need 2 pounds of peeled and deveined shrimp.  Measure out the juice of half a fresh lemon, 2 tablespoons of fish sauce & 1/4 cup of canola oil; thinly slice 4 scallions and mince 2 garlic cloves

Heat the canola oil in a pan over medium-high heat.  Add the shrimp in a single layer being careful not to overcrowd.  Depending upon the size of the pan, you may need to cook in 2 batches

Cook for 2 minutes, then flip and cook another 2 minutes and remove from pan

Add the garlic and scallion and scrape up the bits stuck to the pan

Cook for one minute and add in the lemon juice and fish sauce and cook for another minute or two until combined well

Toss the cooked rice noodles in with the sauce and mix well, heat through for about 2 minutes

Chop 1/3 of a cup of peanuts, 1/3 of a cup of fresh cilantro and slice 4 scallions for the toppings

Add a serving of rice noodles to a bowl, top with cilantro, peanuts, scallions, a squeeze of fresh lime and a tablespoon or two of the cucumber sweet and sour sauce