8 oz uncooked flat rice noodles
(my local market was out so I had to use regular rice noodles)
2 tbsp dark brown sugar
2 tbsp soy sauce
1 1/2 tbsp fish sauce
1 1/2 tbsp fresh lime juice
1 tbsp Sriracha or chili garlic sauce
3 tbsp grape seed oil
1 cup green onions (cut in 2 inch pieces)
8 oz peeled and deveined shrimp
5 garlic cloves (minced)
1/4 cup chopped unsalted dry-roasted peanuts
3 tbsp thinly sliced fresh basil
1. Cook noodles according to package directions.
2. While water comes to a boil, combine sugar, soy sauce, lime juice, and 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 and drained noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Top each serving with peanuts and basil.
Serves 4
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