My son? My cute, adorable son who will eat pretty much anything? Yeah, the boy that would beg for Brussels sprouts and asparagus (at the age of two – he make me look good at the grocery store. Other moms bowed before me…. LOL!) does not like shrimp. I mean, he really, REALLY doesn’t like shrimp. With the burning passion of a thousand suns… He decided that I could maybe, sometimes serve shrimp like this again sometime. The rest of the family thought Shrimp Pad Thai with Broccoli was fabulous, so I am counting this as a win!
This is, of course, a completely Americanized version of pad Thai, and is a mix of a bunch of different recipes until I found the combination of flavors I was looking for. I hope you enjoy it as much as we did. And more than my son does. 
- 12 ounces uncooked gluten free rice pad Thai noodles
- 3 tablespoons dark brown sugar
- 3 tablespoon creamy peanut butter
- 3 tablespoons gluten free low sodium soy sauce
- 1½ tablespoons gluten free fish sauce
- 1½ tablespoons fresh lime juice
- 1 tablespoon gluten free chili garlic sauce
- 3 tablespoons oil
- 1 pound peeled and deveined medium shrimp
- 1 pound brocoli cut into small florets
- 6 green onions cut into 1½" pieces
- 6 garlic cloves, minced
- 1 cup fresh bean sprouts
- ¼ cup chopped dry-roasted peanuts
- ⅓ cup thinly sliced fresh basil regular or purple Thai basil
- Cook noodles according to package directions while making the rest of the recipe.
- While water comes to a boil for the noodles, mix sugar, soy sauce, fish sauce, lime juice and chili garlic sauce in a small bowl and set aside.
- Heat a large skillet over medium-high heat. Add oil to pan to heat, then add shrimp and broccoli. Stir-fry for about 3 minutes or until shrimp is almost done, then add onions and garlic, stir-frying for another minute or two. Add cooked noodles, stir-frying and tossing to combine. Stir in sauce; cook another minute, stirring constantly to combine.
- To serve, top with bean sprouts, peanuts, and basil.
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