It’s tough to find good Thai food in this part of the country. Why not make your own?

Pad Thai

6 to 8 oz. rice noodles or spaghetti
1/3 cup lime juice
1/3 cup water
3 Tbsp. packed brown sugar
5 Tbsp. soy sauce
1 Tbsp. rice vinegar
1/2 tsp. red pepper flakes
3 Tbsp. vegetable oil
3 cloves garlic, minced
1 medium shallot, minced
2 eggs, beaten
2 cups fresh bean sprouts
2 cups shredded cabbage
1/3 cup chopped green onions
12 oz. cooked shrimp
1/4 cup finely chopped peanuts
1/4 cup chopped cilantro

Cook pasta according to package directions.

Meanwhile, in combine lime juice, water, brown sugar, soy sauce, vinegar, red pepper and 1 tablespoon oil until well mixed; set aside.

In a large skillet, heat remaining 2 tablespoons oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs and cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.

Stir in noodles and lime juice mixture. Increase heat to high and cook about 1 minute, until sauce begins to thicken. Add sprouts, cabbage and green onions. Cook 2 to 3 minutes, until vegetables start to soften. Add shrimp and cook just until heated through. Place on serving platter. Sprinkle with peanuts and cilantro.