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.
