I L*O*V*E ethnic food and Pad Thai is my husband's favorite Thai dish so I decided to give it a whirl. I found the original recipe on Fine Cooking and adapted it from there. It's really quiet good. You can sometimes find fish sauce in the ethnic food section of your grocery store but if not any Asian market sells it or Cost Plus also carries it.
1/3 cup fish sauce
1/3 cup fresh squeezed lime juice
1/3 cup agave nectar
5 tablespoons vegetable oil
1 clove of garlic , minced
20-30 shrimp, peeled and cleaned
4 large eggs, scrambled (set them on side)
10 ounces rice noodles (3/4 of a package)
1 1/2 cups chicken broth
1/4 cup chopped cilantro
1/4 cup chopped basil
1/4 cup chopped peanuts (or put them in a plastic bag and smash them with a hammer)
3 scallions, chopped
1 lime cut into wedges
1 cup bean sprouts
1. wisk together fish sauce, lime juice and agave nectar. set aside
2. In a wok or large frying pan heat oil and add garlic. cook 1 minuet and add shrimp. cook until just pink. do not over cook. put in bowl and set aside. Now scramble eggs in the same pan and set aside.
3. Now place the fish sauce mixture into the wok or pan and bring to a light boil. ad noodles and cook until tender and most of liquid id absorbed. about 15 minuets depending on the noodle you use.
4. Now add back in shrimp, egg, bean sprouts, peanuts, scallions, cilantro and basil. Garnish with fresh lime wedges