Shrimp Pad Thai

• 8 ounces, weight Rice Noodles
• 1 dash Olive Oil, For Noodles
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Soy Sauce
• 2 teaspoons Oyster Sauce
• 2 Tablespoons Fresh Lemon Juice
• 1 teaspoon Fresh Ginger
• 1 Tablespoon Sriracha Chili Sauce (more Or Less To Taste)
• 1/2 teaspoons Sesame Oil
• 3 Tablespoons Canola Oil
• 1 cup Green Onions, Sliced Into 1 Inch Pieces
• 4 cloves Garlic, Minced
• 12 ounces, weight Shrimp, Peeled And Deveined
• 2 Tablespoons Cilantro, Chopped
• 1 cup Bean Sprouts
• 1/4 cups Dry Roasted Peanuts

1. Cook noodles according to package instructions.
2. Drain and drizzle with a splash of olive oil.
3. While the noodles cook, mix the brown sugar, soy sauce, oyster sauce, lemon juice, fresh ginger and Sriracha in a small bowl and set aside.
4. Heat the oils in a large, high-sided skillet or Wok over medium high heat.
5. Add onion, garlic, shrimp and 1 tablespoon cilantro; stir-fry for 2 minutes until shrimp is almost cooked.
6. Stir in the sauce and cook one minute, stirring constantly.
7. Add the cooked noodles and bean sprouts and mix until combined.
8. Garnish with peanuts and the remaining cilantro.

noodles, olive oil, brown sugar, soy sauce, oyster sauce, lemon juice, fresh ginger, sriracha chili sauce, sesame oil, canola oil, green onions, garlic, weight shrimp, cilantro, sprouts, peanuts

Taken from tastykitchen.com/recipes/main-courses/shrimp-pad-thai-2/ (may not work)