Shrimp Pad Thai

Serves 4

  • 8 ounces uncooked flat rice noodles (pad Thai noodles)
  • 2 tablespoons dark brown sugar
  • 2 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon Spice Society Red Pepper Flakes
  • 3 tablespoons Spice Society AvoChile Infused Oil
  • 1 cup (2-inch) green onion pieces
  • 8 ounces peeled and deveined large shrimp
  • 1 tablespoon Spice Society Granulated Garlic
  • 1 cup fresh bean sprouts
  • 1/4 cup chopped unsalted dry-roasted peanuts
  • 3 tablespoons thinly sliced fresh basil


  1. Cook noodles according to package directions; drain.

  2. While water comes to a boil, combine sugar and next 4 ingredients (through Spice Society Red Pepper Flakes) in a small bowl.

  3. Heat a large skillet or wok over medium-high heat. Add Spice society AvoChile Infused Oil to pan; swirl to coat. Add onion pieces, shrimp, and Spice Society Granulated Garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.