Shrimp Pad Thai

Shrimp Pad Thai

*From Cooking Light

8 ounces uncooked flat rice noodles (pad Thai noodles)

2 Tb dark brown sugar

2 Tb lower-sodium soy sauce

1 1/2 Tb fish sauce

1 1/2 Tb fresh lime juice

1 Tb Sriracha or chili garlic sauce

3 Tb 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 Tb thinly sliced fresh basil

1. Cook rice 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 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. Yield: 4 servings.

My take: I really like this, even better than some Pad Thai I've gotten at restaurants. I use frozen shrimp, which makes it a little easier in my opinion. Overall it's a fairly quick and easy recipe, and I'm a fan. We've had this multiple times.