My Husband's Pad Thai Noodles

Ingredients

Contains: egg, wheat, peanut, soy, fish, shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (8 ounce) package dried wide rice noodles
• 1/4 cup fish sauce
• 1/4 cup honey
• 3 tablespoons soy sauce
• 1 lime, juiced
• 2 tablespoons rice vinegar
• 2 tablespoons chili garlic sauce
• 1 tablespoon ketchup
• 1 tablespoon chili oil
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 4 eggs
• 2 tablespoons vegetable oil
• 20 extra large shrimp, peeled and deveined
• salt and ground black pepper to taste
• 1 cup thinly sliced onion
• 1 cup thinly sliced celery
• 2 cups napa cabbage, sliced into 2 inch strips
• 1/2 cup chicken stock
• 1 cup chopped fresh cilantro (optional)
• 1/2 cup chopped peanuts (optional)
• 1 hot red chile pepper, sliced (optional)

Also mentioned in the method: noodles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the dried wide rice noodles in a large bowl, cover with boiling water, and soak for about 10 minutes until pliable, then drain and rinse with cold water.

2. While the noodles soak, whisk together the fish sauce, honey, soy sauce, lime juice, rice vinegar, chili garlic sauce, ketchup, chili oil, sesame oil and half the minced garlic in a small bowl.

3. Season the peeled, deveined shrimp with salt and black pepper. Heat 1 tablespoon of the vegetable oil in a large wok or skillet over high heat and cook the shrimp 1 to 2 minutes per side until opaque and reaching 145°F (63°C). Remove.

4. Add the remaining vegetable oil to the pan. Pour in the beaten eggs with a pinch of salt and scramble over medium heat until just set, about 1 minute. Remove and set aside.

5. Add the remaining garlic, onion, celery and napa cabbage to the pan and stir-fry over high heat for 2 to 3 minutes until crisp-tender.

6. Pour in the chicken stock and bring to a simmer. Add the drained noodles and the sauce, tossing for 2 to 3 minutes until the noodles absorb the liquid and soften.

7. Return the shrimp and eggs to the pan, breaking the eggs into pieces, and toss everything together for 1 minute until heated through. Taste and adjust with salt and pepper.

8. Transfer to a platter and top with the chopped cilantro, chopped peanuts and sliced red chile if using. Serve immediately.