Shrimp Pad Thai

Ingredients:

• 14 ounces wide rice noodles
• 4 tablespoons low sodium soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons white vinegar
• 3 tablespoons honey
• 1/4-1 teaspoon red pepper flakes, plus more for serving
• Black pepper
• 1 pound raw jumbo shrimp, peeled and deveined
• 3 tablespoons extra virgin olive oil
• 4-6 cloves garlic, minced
• 3 tablespoons unsalted butter
• 2 cups bean sprouts
• 2 cups chopped baby bok coy
• 4 green onions, chopped, plus more for serving
• 1/4 cup roasted peanuts, chopped
• Thai or regular basil, cilantro, and limes, for serving

Directions:

1. Cook the rice noodles according to packaged directions.
2. To make the sauce. In a small bowl, combine the soy sauce, fish sauce, vinegar, honey, and chili flakes.
3. Heat the olive oil in a large skillet over medium heat. Add the shrimp and sear on both sides until pink, 2-3 minutes. Add the butter, garlic, a pinch of both chili flakes and black pepper. Add the bok choy and continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, another 1-2 minutes.
4. Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Remove from the heat. Add the bean sprouts and green onions, toss to combine.
5. Divide the noodles and shrimp between plates. Top with basil, cilantro, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.