I'm usually not a fan of thai noodles if the sauce is too sweet. This sauce mixture includes sugar but the soy sauce keeps it tangy. Next time I make this I'm adding chopped green onions or chives - just something to make it not so plain. It was good though!
THAI NOODLES AND SHRIMP
7 ounces (half a 14-ounce box) rice noodles (such as Thai Kitchen brand)
3/4 pound shrimp, peeled and deveined
6 tablespoons reduced-sodium soy sauce
3 tablespoons fish sauce3
tablespoons granulated sugar
Instructions: In a bowl, cover noodles with 4 cups of boiling water and let sit for 5 to 7 minutes, or until softened but still firm. Drain well and rinse with cold water for 30 seconds and drain again. In a well-oiled skillet over medium-high heat, saute shrimp for 1 to 2 minutes. Add softened noodles, soy sauce, fish sauce and sugar and stir-fry for 3 to 5 minutes, or until combined and cooked through.
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