- 4
Ingredients
- 8 ounces uncooked flat rice noodles (pad Thai noodles)
- 2 tablespoons dark brown sugar
- 2 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon Sriracha or chili garlic sauce
- 3 tablespoons canola oil
- 1 cup (2-inch) green onion pieces
- 8 ounces peeled and deveined large shrimp
- 5 garlic cloves, minced
- 1 cup fresh bean sprouts
- 1/4 cup chopped unsalted peanuts
- 3 tablespoons thinly sliced fresh basil
Preparation
Step 1
1. Roast the peanuts at 350 for ten minutes, stirring twice. Cook for two more minutes, checking often. The peanuts should be on the verge of brown and fragrant.
2. Cook noodles according to package directions; drain.
3. While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
4. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done.
5. Add cooked noodles; toss to combine.
6. Stir in sauce; cook 1 minute, stirring constantly to combine.
7. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.