Shrimp Pad Thai Cups

• 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
• 1/4 cups Peanuts, For Garnish
• 1/4 cups Cilantro For Garnish

1. Preheat oven to 350 degrees F.
2. Lightly oil each side of the wonton wrappers, and carefully press them into each muffin tin.
3. Bake for 5 to 7 minutes, until crispy and slightly browned.
4. Set aside.
5. Cook the noodles according to the package, then drain.
6. Set aside.
7. In a small bowl, combine brown sugar, soy sauce, fish sauce, lime juice and Sriracha.
8. Heat a large skillet over medium-high.
9. Add the oil to the pan.
10. Add the scallions, shrimp and minced garlic.
11. Stir-fry roughly 2 minutes, until shrimp is done.
12. Add the cooked noodles and stir to toss.
13. Add the sauce and bean sprouts and toss to combine.
14. Using tongs, place a small amount of the pad Thai inside each wonton cup.
15. Nestle a single shrimp in the pad Thai nest, and garnish with peanuts and cilantro.
16. Serve to your mouth.
17. I mean your guests.

wonton wrappers, noodles, brown sugar, soy sauce, fish sauce, lime juice, sriracha sauce, canola oil, scallions, shrimp, garlic, fresh bean sprouts, peanuts, cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/shrimp-pad-thai-cups/ (may not work)