What’s for dinner? Easy Pad Thai and Stir-Fried Bok Choy

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:

  
Shrimp Pad Thai

adapted from myrecipes.com

Ingredients:

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 😊

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