The Pioneer Woman Tasty Kitchen
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Shrimp Pad Thai Cups

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Level: Easy

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Description

Game day snackies! But not the norm. Git it!

Ingredients

  • 24 whole Wonton Wrappers
  • 7 ounces, weight Pad Thai Noodles
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Fish Sauce
  • 2 Tablespoons Lime Juice
  • 1 Tablespoon Sriracha Sauce
  • 3 Tablespoons Canola Oil
  • 2 whole Scallions, Thinly Sliced
  • 24 whole Extra Large Shrimp, Peeled And Deveined
  • 5 cloves Garlic, Minced
  • 1 cup Fresh Bean Sprouts
  • ¼ cups Peanuts, For Garnish
  • ¼ cups Cilantro For Garnish

Preparation

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.

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