Shrimp Pad Thai

You know you love it. If you don't, I don't want want to know you. I am totally kidding. But in all serious, what is not to love about Pad Thai? Ok. So maybe if you have a peanut allergy, you are out. I will totally accept that excuse. Lately I have been finding any possible excuse to concoct any Asian recipe. Typically, I find that Asian recipes are very difficult to recreate. Maybe it is something about the temperature of my wok, or the lack of speed in my addition of ingredients, but my finished product is always too saucy. Does anyone else ever experience this? Well my friends, saucy no more. I have the most delicious AND nutritious Shrimp Pad Thai recipe for you. Ever. I mean brown rice noodles were even used in this dish and we couldn't clean our plates fast enough. Looked like a Pad Thai eating competition up in our house. Bibs, no hands, timer set. I win. 

Ingredients 
1 box brown rice pad thai noodles. I use these.
2 T fish sauce 
1 t Splenda
1 T soy sauce 
2 t hoisin sauce (use your already prepared, or see homemade recipe below) 
1 T Sriracha 
1 t minced garlic 
1 t vegetable oil 
16 shrimp, I used frozen and then thawed1-1/2 C bean sprouts 
2 T peanuts, crushed 
Scallions
1/3 C coarsely chopped fresh cilantro 
10 mint leaves, torn into small pieces
Lime juice 

Directions 
Cook noodles according to package directions. 

Thaw shrimp. Once thawed, add oil, garlic and juice of lime to the pan. Saute for a few minutes. Add shrimp to cook. I like to get mine a little crispy on both sides. Call me crazy.

Combine fish sauce, Splenda, Soy Sauce, Hoisin Sauce and Sriracha. Add this combination to the shrimp and stir. Then add in brown rice noodles. Coat noodles thoroughly. 

Mix in bean sprouts. Top the dish off with crushed peanuts, scallions, cilantro and mint leaves. And for me, more Sriracha. 

For you homemade sauce makers, here is my homemade hoisin sauce recipe. It is better. I swear.

Homemade Hoisin Sauce
4 T soy sauce
2 T peanut butter or black bean paste
1 T honey or brown sugar
2 t white vinegar
1/8 t garlic powder
2 t sesame oil
20 drops chinese hot sauce, habanero or jalapeno. I use Sriracha. Shocker. 
1/8 t black pepper

Mix ingredients together. 

Make this tonight. You can totally thank me later. Loves!