Shrimp Pad Thai Cups


  • 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


  1. Preheat oven to 350.
  2. 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.
  3. Cook the noodles according to the package, then drain. Set aside.
  4. In a small bowl, combine brown sugar, soy sauce, fish sauce, lime juice and chili paste.
  5. 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.
  6. 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.

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