This better-than-takeout One Pot Pad Thai makes a great weeknight dinner. It's easy to make and creates no mess in the kitchen!
To make the sauce, first mix the fresh lime juice and brown sugar in a small bowl. Now add the rest of the sauce ingredients and stir well to combine. Set aside.
Lightly season the shrimp with salt and pepper. In a large skillet, heat 1 tablespoon olive oil and cook 1-2 mins per side until cooked through. Set aside. Wipe out the skillet with paper towel.
Fill the same skillet with water, cover, and bring to a boil. Add the rice noodles and cook for about 4 minutes, until barely tender. Drain and discard all the water. Set aside.
In the same skillet, heat the remaining 2 tablespoons olive oil and add half of the green onions and all the garlic. Saute for about 30 seconds and add the eggs. Scramble them into the onion and garlic mixture just until clumps form.
Add the cabbage and saute for 30 seconds more. Now add the cooked noodles, half of the bean sprouts, half of the peanuts, half of the cilantro, the cooked shrimp, and the sauce. Toss well and cook for a couple of minutes more, until the noodles are tender. Add the juice from 1/2 lime. Give a taste and season more, if needed.
Serve topped with the remaining green onions, bean sprouts, peanuts, cilantro, and garnished with the lime wedges. Enjoy!
Adapted from One Pan, Two Plates by Carla Snyder