15-Minute Ginger Pad Thai

For the Pad Thai sauce (yields approximately 8 fluid ounces):
Combine all the Pad Thai sauce ingredients in a 2-quart saucepan and bring to a boil. Simmer for 30 minutes. Remove from heat. Let it cool to room temperature and then store in a jar and cover with lid. You will only use a portion of the sauce for the Pad Thai. Store extra in the refrigerator for 4 weeks or longer.

For the Pad Thai:
In a 4-quart saucepan, bring the water to a boil. Turn off the heat. Add ¼ teaspoon of oil into the water and then quickly immerse rice noodles into the hot water. Stir gently. Cover with the lid and then let them stand for 3 to 5 minutes until the noodles are soft yet firm. Check noodles frequently to prevent overcooking.

Drain and rinse noodles in a strainer under cold water for 30 seconds. Transfer the noodles into a bowl and set aside.

Heat a sauté pan over high heat until smoky hot. Add 1 tablespoon of oil and wait for 10 seconds or until the oil is hot. Pour eggs into the oil and fry until scrambled to your liking. Place eggs in a bowl and set aside.

In the same sauté pan, over high heat, heat another 1 tablespoon of oil until hot. Add shrimp, fresh ginger, and pickled ginger and stir-fry for 5 minutes or until the shrimp is cooked. Use a spatula to push the fried shrimp and ginger to the side of the sauté pan. Add the rest of the oil and the drained softened rice noodles. Stir quickly and then combine with shrimp, ginger, and scrambled eggs.

Add 1 tablespoon of water at a time if the noodles are too firm. Add Pad Thai sauce and red pepper sauce. Stir-fry until the noodles are evenly coated with sauce, and all ingredients are well mixed, approximately 2-3 minutes.

Stir in mung bean sprouts and mix briefly, approximately 1 minute. Turn off heat. Garnish with Chinese chives, peanuts, and lime wedges. Serve immediately.