Shrimp Pad Thai Cups
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- 24 wonton wrappers * 7 oz pad thai noodles * 2 Tbs. brown sugar * 2 Tbs. soy sauce * 1 Tbs. fish sauce * 2 Tbs. fresh lime juice * 1 Tbs. sriracha or chili garlic sauce * 3 Tbs. canola oil * 2 scallions, finely sliced * 24 large frozen shrimp, thawed, peeled and deveined * 5 cloves garlic, minced * 1 cup fresh bean sprouts * 1/4th cup unsalted peanuts, chopped * fresh cilantro for garnish
- Preheat oven to 350.
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 chili paste.
- 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 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 bean sprouts and peanuts.