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Since this Pad Thai recipe involves a little prep, it is perfect for a Sunday dinner with the family.  Consider ditching the take-out and creating this delicious meal for the ones you love.  

Traditional Shrimp Pad Thai

Sauce

3 tablespoons white wine

2 tablespoons water

2 tablespoons fish sauce

1 tablespoon soy sauce

1 teaspoon chili garlic paste

3 tablespoons brown sugar

Stir-Fry

8 ounces rice noodles

½ pound shrimp, peeled and deveined

2 to 3 scallions, sliced (keep green and white part of scallions separate)

2 cloves garlic, sliced

½ cup shredded cabbage

½ cup julienned carrot

1 teaspoon minced ginger

1 jalapeño, seeded and minced

1 large egg, lightly beaten

½ cup cilantro, coarsely chopped

¼ cup peanuts, roasted & salted

½ lime wedges

• In a small bowl, combine sauce ingredients; stir to dissolve sugar. Set aside.
• Soak noodles in warm water until pliable; drain.
• Bring a wok to medium-high heat; lightly with oil.
• Allow pan to preheat 2 to 3 minutes until oil is shimmering but smoking.
• Add shrimp; stir-fry until center is just cooked through; remove from pan.
• Add white portion of scallion, cabbage, carrot, garlic, ginger and jalapeno; stir-fry 1 to 2 minutes.
• Push vegetables to side. Add egg; scramble until cooked.
• Add noodles and ½ of pad Thai sauce, stir fry until noodles are al dente (continuously stirring).
• Add remaining sauce and reserved shrimp; simmer just until thickened and sauce coats noodles.
• Remove from heat and taste noodles, adjust seasoning with fish sauce and sambal.
• Top with peanuts, green portion of scallions and cilantro. Garnish with lime wedges.