Shrimp Pad Thai Cups

Preheat oven to 350ºF.

Lightly oil each side of the wonton wrappers, and carefully press them into each muffin tin. Bake for 5 to 7 minutes, until crispy and slightly browned. Set aside.

Cook the noodles according to the package, then drain. Set aside.

In a small bowl, combine brown sugar, soy sauce, fish sauce, lime juice and Sriracha.

Heat a large skillet over medium-high. Add the oil to the pan. Add the scallions, shrimp and minced garlic. Stir-fry roughly 2 minutes, until shrimp is done. Add the cooked noodles and stir to toss. Add the sauce and bean sprouts and toss to combine.

Using tongs, place a small amount of the pad Thai inside each wonton cup. Nestle a single shrimp in the pad Thai nest, and garnish with peanuts and cilantro.

Serve to your mouth. I mean your guests.