Shrimp Pad Thai…A Cooking Light Magazine Recipe
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Ingredients

  • 8 ounces uncooked flat rice noodles
  • 1 tablespoons dark brown sugar
  • 2 tablespoons
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon Sriracha
  • 3 tablespoons canola oil
  • 1 cup
  • 2 cups fresh bean sprouts
  • 1 cup shredded
  • 1/2 peeled and seeded jalapeno
  • 1 lb peeled and deveined large shrimp
  • 5 garlic cloves
  • 1/4 cup chopped
  • 3 tablespoons thinly sliced fresh basil

Instructions

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