Shrimp Pad Thai

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).

Ingredients

• 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

Directions

1. Cook noodles according to package directions; drain. 
2. While water comes to a boil, combine sugar, soy sauce, fish sauce, lime juice and 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. 
4. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. 
5. 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.