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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Cooking Light. Ingredients:
8 ounces uncooked flat rice noodles |
2 tablespoons dark brown sugar |
2 tablespoons low sodium soy sauce |
1 1/2 tablespoons fish sauce |
1 1/2 tablespoons fresh lime juice |
1 tablespoon chili-garlic sauce |
1 tablespoon canola oil |
green onion, pieces |
8 ounces peeled and deveined large shrimp |
5 garlic cloves, minced |
1 cup fresh bean sprout |
1/4 cup chopped dry-roasted unsalted peanuts |
3 tablespoons fresh basil, thinly sliced |
Directions:
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 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.
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