Better than takeout, this tangy Shrimp Pad Thai with Jasmine Rice features the classic stir-fry flavors you love.
Prepare rice according to package directions.
Combine brown sugar, fish sauce, lime juice, soy sauce and chili garlic sauce in a small bowl. Set aside. Heat 1/2 tablespoon of oil in a large wok or skillet over high heat. Quickly scramble egg. Remove from pan and reserve.
Add remaining oil to wok over high heat. Add shrimp and garlic and stir-fry for 5 minutes, or until shrimp are just cooked. Add reserved sauce and rice and stir-fry for 2 minutes. Add green onions and reserved egg and toss to combine.
Divide pad Thai between 4 bowls. Top each with bean sprouts, cilantro and peanuts. Serve with lime wedges.