shrimp pad thai my recipes

8 ounces uncooked flat rice noodles (pad Thai noodles)

2 tablespoons dark brown sugar

2 tablespoons lower­sodium 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 (2­inch) green onion pieces

8 ounces peeled and deveined large shrimp

5 garlic cloves, minced

1 cup fresh bean sprouts

1/4 cup chopped unsalted dry­roasted peanuts

3 tablespoons thinly sliced fresh basil

Photo by: Photo: LeviBrown; Styling: Thom Driver

Shrimp Pad ThaiSmother homemade Pad Thai with spicy shrimp, beansprouts, peanuts and green onion for an Asian dish youwill prepare again and again.

Yield: 4 servings

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Ingredients

Preparation

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 medium­high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir­fry 2 minutesor until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrangeabout 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoonsbasil.

Nutritional InformationAmount per serving

Calories 462 Fat 16.1 g Satfat 1.6 g Monofat 9.1 g Polyfat 4.8 g Protein 15.8 g Carbohydrate 64.3 g Fiber 2.6 g Cholesterol 86 mg Iron 3.7 mg Sodium 779 mg Calcium 90 mg

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