- 8 oz uncooked flat rice noodles
- 2 tblsp dark brown sugar
- 2 tblsp lower-sodium soy sauce
- 1 1/2 tblsp fish sauce
- 1 1/2 tblsp fresh lime juice
- 1 tblsp Sriracha
- 3 tblsp canola oil
- 1 cup (2-inch) green onion pieces
- 8 oz peeled & deveined large shrimp
- 5 garlic cloves, minced
- 1 cup fresh bean sprouts
- 1/4 cup chopped unsalted dry-roasted peanuts
- 3 tblsp thinly sliced fresh basil
I want to start today by asking if you had a lovely Valentine’s Day. Followed up by asking how much chocolate or treats you ate. I had none. Ok, one. Ugh, fine, I had a few-ish. Well, it doesn’t really matter. Because of this I need to go into my weekend not indulging like I usually do but crafting some healthier meals. Try out this delicious Shrimp Pad Thai this weekend. It’s fresh with just a little spice, which you can certainly turn up if you like spicier foods. Oh, and go ahead and pair them with my lighter egg rolls from earlier this week!
Cook the noodles according to the package directions and drain.
While the noodles are cooking, combine the sugar, soy sauce, fish sauce, lime juice and Sriracha in a small bowl. Heat a large skillet or wok over medium heat. Add in the oil and swirl to coat. My preference is using sesame oil because I love the additional flavor it adds to the dish but you can replace this with canola oil if you don’t have sesame. Add in the shrimp, garlic and onions and saute for 2-3 minutes, until the shrimp is just pink. Add in the noodles and toss to combine. Stir in the sauce and cook for an additional minute.
Arrange 1 cup of noodles on each of the 4 plates or bowls. Top each serving with 1/4 cup of bean sprouts and sprinkle with the crushed peanuts and basil. Like I said, if you like spicier food feel free to load on the Sriracha!