I have been stuck in a rut when it comes to dinner so I decided to try new recipes this week. This is one we loved. You can omit or add ingredients. Fresh is key. Use more or less of this and that and it will still turn out. Simple and easy.

INGREDIENTS:

• 16 oz  uncooked Thai rice noodles
• 4 tbsp brown sugar
• 4 tbsp soy sauce
• 3 tbsp fish sauce
• 2 tbsp Sriracha chili sauce (more or less depending how much zing you want)
• 1.5 cups green onion, chopped
• 5 garlic cloves, minced (I just used 5 heaping spoonfuls of pre-minced garlic)
• 6 tbsp fresh basil, chopped
• 3 tbsp fresh lime juice
• large shrimp (I used frozen, cooked/deveined/tail off)

DIRECTIONS:

1. Cook noodles according to package directions; drain.
2. While waiting for noodles to cook, combine sugar, soy sauce, fish sauce, Sriracha and lime juice in a small bowl; set aside.
3. Chop up your veggies so that they are ready to saute. Heat a glop of olive oil in a wok or large skillet on medium high; swirl to coat.  Add onion, garlic and shrimp; stir-fry for a couple of minutes. Toss in noodles, stir in sauce and cook for one minute, stirring constantly. Garnish with fresh basil.

This recipe is a keeper in our house.