In a past issue of Cooking Light they had a fast-food recipe makeover. We jumped on this one b/c it looked so tasty. It’s our first pad thai attempt and it definitely was delicious. Plus we got to use our wok, which always makes for a great time. It’s pretty quick to throw together - about 30 minutes. It is spicy, so if you have a sensitive tongue, just cut down on the Sriracha. Serves 3-4 (only will reach 4 if you are super light eaters).
- 8 ounces uncooked flat rice noodles (pad Thai noodles or similar)
- 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 dry-roasted peanuts
- 3 tablespoons thinly sliced fresh basil
- Cook noodles according to package directions; drain.
- While water comes to a boil, combine sugar, soy sauce, fish sauce, lime juice and Sriracha in a small bowl.
- 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.