Lighter Shrimp Pad Thai
By á-4939
Rate this recipe
5/5
(1 Votes)
Ingredients
- 4 ounces uncooked flat rice noodles
- 1 tablespoon dark brown sugar
- 1 tablespoon low sodium soy sauce
- 3/4 tablespoon fish sauce
- 3/4 tablespoon fresh lime juice
- 1/2 tablespoon chili-garlic sauce
- 1/2 tablespoon canola oil
- green onion, pieces
- 4 ounces peeled and deveined large shrimp
- 2 1/2 garlic cloves, minced
- 1/2 cup fresh bean sprout
- 1/8 cup chopped dry-roasted unsalted peanuts
- 1 1/2 tablespoons fresh basil, thinly sliced
Details
Servings 2
Preparation
Step 1
Cook noodles according to package directions; drain.
2
While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
3
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. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. 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
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