The weather has been pretty hot for the past couple of weeks, so spending time in a hot kitchen is not first place on the list of things I’d like to do.
I just wanted to make a quick dish that we’d all enjoy!
Here’s what I made:
8 ounces uncooked flat rice noodles (pad Thai noodles)
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
3 tablespoons thinly sliced fresh basil.
Total: 25 Minutes
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 2 teaspoons basil.
*you could top with 1/4 cup of bean sprouts and a sprinkle of chopped peanuts if you’d like as well, I didn’t have any on hand, but the added crunch is fantastic!
I sautéed some baby bok choy in sesame oil and chilli garlic sauce and served it up along side. The kids really liked this dish! Even the slightly spicy bok choy 😊