Author Angela Litzinger at test.angelaskitchen.com
Ingredients
12ouncesuncooked gluten free rice pad Thai noodles
3tablespoonsdark brown sugar
3tablespooncreamy peanut butter
3tablespoonsgluten free low sodium soy sauce
1 1/2tablespoonsgluten free fish sauce
1 1/2tablespoonsfresh lime juice
1tablespoongluten free chili garlic sauce
3tablespoonsoil
1poundpeeled and deveined medium shrimp
1poundbrocoli cut into small florets
6green onions cut into 1 1/2" pieces
6garlic clovesminced
1cupfresh bean sprouts
1/4cupchopped dry-roasted peanuts
1/3cupthinly sliced fresh basil regular or purple Thai basil
Instructions
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.