SPICY THAI NOODLES

AND SHRIMP (PAD THAI)

lb. angel hair pasta

lb. peeled large shrimp

1 tbsp. sugar

cup ketchup

1 tsp. ground ginger

2 tbsp. fresh lime juice

tbsp. canola oil

2 tsp. minced garlic

2 cups fresh bean sprouts, divided use

1 tbsp. unsalted peanuts

? tsp. crushed red pepper flakes

cup chopped fresh cilantro

Bring a large pot of water to a boil. Add angel hair pasta. Cook 5 minutes and drain.

Cut shrimp into small pieces, about 1 inch. Mix sugar, ketchup, ground ginger and lime juice. Heat oil in a wok or skillet. Add garlic and shrimp and toss for 30 seconds. Add pasta, sauce, and 1 cups bean sprouts. Stir-fry 1 to 2 minutes, tossing ingredients to mix thoroughly.

Spoon into serving dish. Sprinkle the top with remaining bean sprouts, peanuts, crushed red pepper and cilantro.

Makes 2 servings.

Linda Gassenheimer

Tribune News Service