Shrimp Pad Thai Cups

Ingredients:

• 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

Method:

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.

http://bevcooks.com/2012/09/shrimp-pad-thai-cups/