Lighter Shrimp Pad Thai

By cprzybyl

Ingredients

• 8 ounces uncooked flat rice noodles
• 2 tablespoons dark brown sugar
• 2 tablespoons low sodium soy sauce
• 1 1/2 tablespoons fish sauce
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon chili-garlic sauce
• 1 tablespoon canola oil
• green onion, pieces
• 8 ounces peeled and deveined large shrimp
• 5 garlic cloves, minced
• 1 cup fresh bean sprout
• 1/4 cup chopped dry-roasted unsalted peanuts
• 3 tablespoons fresh basil, thinly sliced

Preparation

Step 1

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.