Type what you have

Ingredients

• ✓ soy sauce
• honey
• sweet chili sauce
• chicken drumstick

Instructions

1. 1 In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.

By Margot McKinney

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• white sugar
• chile-garlic sauce
• olive oil
• garlic
• chicken tender
• broccoli
• flat rice noodle
• egg
• sesame seed
• red pepper flakes

Instructions

1. 1 Stir the dark soy sauce, soy sauce, sugar, and chile-garlic sauce together in a small saucepan and place over medium-how heat; simmer and stir until the sugar dissolves into the sauce, about 5 minutes. Remove from heat and set aside.
2. 2 Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the broccoli into the chicken mixture; cook and stir until the broccoli is thoroughly heated. Add the noodles and stir until all the ingredients are evenly mixed. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.
3. 3 Push the chicken mixture to the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scramble the egg, cooking it through. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with the sesame seeds and red pepper flakes to serve.

By Robert

Ingredients

• ✓ soy sauce
• water
• peanut butter
• lemon juice
• cayenne pepper
• corn syrup
• sherry

Instructions

1. 1 Combine all ingredients in a large bowl and stir well. Transfer to a serving bowl and spoon over seafood of your choosing.

By Sara

Ingredients

• ✓ soy sauce
• peanut
• canola oil
• sesame oil
• chili oil
• lime juice
• white sugar
• chili garlic sauce

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Pour the peanuts onto a dry baking sheet in a single layer, and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn.
3. 3 Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.

By Lisa Combest

Ingredients

• ✓ soy sauce
• cornstarch
• water
• water
• peanut butter
• brown sugar
• white vinegar
• sesame oil
• peanut
• mint

Instructions

1. 1 Dissolve cornstarch in cold water.
2. 2 Whisk warm water, peanut butter, soy sauce, brown sugar, vinegar, and sesame oil together in a small saucepan over medium heat. Bring to a simmer, then cook, whisking constantly, until sugar has dissolved, 1 to 2 minutes. Stir in the cornstarch mixture and simmer until thick, 1 to 2 minutes.
3. 3 Spoon sauce into a serving bowl and garnish with peanuts and mint. Serve warm.

By LucyDelRey

Ingredients

• ✓ soy sauce
• coconut milk
• peanut butter
• onion
• brown sugar
• red pepper flakes

Instructions

1. 1 Combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes in a saucepan over medium heat. Bring to a boil, stirring frequently. Remove from heat, and keep warm.

By SMTUNE

Ingredients

• ✓ soy sauce
• fish sauce
• hot pepper sauce
• garlic
• ginger root
• chicken breast
• jasmine rice
• water
• sesame oil
• brown sugar
• onion
• water
• peanut butter
• cashew nut

Instructions

1. 1 In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
2. 2 In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
3. 3 Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
4. 4 Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

By Skoals

Ingredients

• ✓ soy sauce
• chile pepper
• salt
• sugar
• lemon
• tomato
• apple
• peanut

Instructions

1. 1 In a medium bowl, stir together the chile pepper, salt, sugar, and soy sauce. Squeeze in the juice from the lemon. Add the tomatoes and apple, and toss to coat. Sprinkle the chopped peanuts over the top. Chill until serving.

By Serena Liew

Ingredients

• ✓ soy sauce
• garlic
• tapioca flour
• fish sauce
• sugar
• white pepper
• vegetable oil
• prawn

Instructions

1. 1 Combine garlic, tapioca flour, fish sauce, soy sauce, sugar, and white pepper in a bowl; add prawns and toss to coat.
2. 2 Heat 2 tablespoons oil in a heavy skillet over high heat. Add 1/2 of the prawns in single layer; fry until golden brown and crispy, 1 to 2 minutes per side. Repeat with remaining oil and remaining prawns.

By Toi

Ingredients

• ✓ soy sauce
• rice noodle
• broccoli
• vegetable oil
• garlic
• rib-eye steak
• water
• cornstarch
• oyster sauce
• fish sauce
• sugar
• salt
• black pepper
• egg

Instructions

1. 1 Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
2. 2 Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
3. 3 Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
4. 4 Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

By Lynda Q

Ingredients

• ✓ soy sauce
• jasmine rice
• water
• coconut milk
• ginger
• lemongrass
• curry leaf
• thai basil

Instructions

1. 1 Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

By anonymous

Ingredients

• ✓ soy sauce
• red bell pepper
• chicken broth
• peanut butter
• garlic
• honey
• ginger root
• red pepper flakes
• pork chop

Instructions

1. 1 Combine bell peppers, chicken broth, soy sauce, peanut butter, garlic, honey, ginger, and pepper flakes in a slow cooker; add pork, turning to coat.
2. 2 Cover the slow cooker. Cook on Low until pork is tender, 5 to 6 hours.
3. 3 Transfer pork from sauce to a cutting board using a slotted spoon. Shred pork; return to sauce in the slow cooker. Cook until hot, about 10 minutes; serve.

By fullerla

Ingredients

• ✓ soy sauce
• firm tofu
• green onion
• olive oil
• sesame oil
• ginger root
• peanut butter
• coconut
• sesame seed

Instructions

1. 1 Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
2. 2 Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

By ROSEGRABOWSKI

Ingredients

• ✓ soy sauce
• vegetable oil
• garlic
• thai chile pepper
• eggplant
• water
• white sugar
• salt
• basil

Instructions

1. 1 Heat oil in a skillet over medium heat. Add garlic and chile pepper; cook and stir until garlic is golden, about 1 minute. Add eggplant; stir in water and cover. Cook and stir every few minutes, until eggplant softens, 5 to 8 minutes.
2. 2 Stir in soy sauce, sugar, and salt; continue cooking, uncovered, until water has evaporated and eggplant is coated with sauce, about 5 minutes. Stir in basil leaves; remove from heat.

By ChiBites

Ingredients

• ✓ soy sauce
• peanut butter
• lemon juice
• lime juice
• brown sugar
• curry powder
• garlic
• hot pepper sauce
• chicken breast
• wooden skewer

Instructions

1. 1 To make the marinade: Combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic, and hot pepper sauce in a mixing bowl. Add chicken breasts, toss to coat, cover, and refrigerate for 2 to 4 hours.
2. 2 Preheat an outdoor grill to high heat; lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
4. 4 Cook on the preheated grill until chicken is cooked through and no longer pink inside, about 5 minutes per side.

By BROWNYN

Ingredients

• ✓ soy sauce
• udon noodle
• chicken broth
• peanut butter
• ginger root
• honey
• garlic
• chile paste
• green onion
• peanut

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
2. 2 Meanwhile, combine chicken broth, soy sauce, peanut butter, ginger, honey, garlic, and chili paste in a medium saucepan. Cook and stir over medium heat until peanut butter melts and sauce is heated through.
3. 3 Add drained noodles to peanut butter sauce; toss to coat. Garnish with green onions and peanuts.

By Amy Brolsma

Ingredients

• ✓ soy sauce
• garlic
• hot pepper sauce
• ginger root
• chicken thigh
• sesame oil
• brown sugar
• onion
• water
• peanut butter
• green onion

Instructions

1. 1 Mix soy sauce, garlic, hot pepper sauce, and ginger together in a large bowl until well combined. Add chicken to the bowl, turn to coat evenly, then cover and marinate in the refrigerator for at least 1 hour.
2. 2 When ready to cook, remove chicken from the marinade and shake off excess. Reserve marinade in the bowl.
3. 3 Heat sesame oil in a Dutch oven over medium-high heat. Add brown sugar and stir until dissolved. Add onion and sauté for 5 minutes. Add chicken; cook and stir until evenly browned, about 5 minutes. Add water and reserved marinade and bring to a boil.
4. 4 Reduce the heat to low and simmer for 15 to 20 minutes. Add peanut butter, stir until well combined, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour the sauce over top, and garnish with green onions.

By Debora

Ingredients

• ✓ soy sauce
• all-purpose flour
• chicken breast
• water
• fish sauce
• brown sugar
• tamarind paste
• olive oil
• garlic
• green chile pepper
• ginger

Instructions

1. 1 Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
2. 2 Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
3. 3 Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.

By Savina

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• flour
• chicken breast
• cooking oil
• green curry paste
• green onion
• garlic
• ginger
• coconut milk
• white sugar
• fish sauce
• cilantro

Instructions

1. 1 Pour 1 tablespoon soy sauce into a shallow dish. Place 1 tablespoon flour into a separate shallow dish. Toss chicken pieces in soy sauce, then in flour, coating pieces evenly.
2. 2 Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until browned, about 5 minutes. Transfer chicken to a plate; set aside.
3. 3 Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant. Add green onions, garlic, and ginger; cook an additional 2 minutes.
4. 4 Return chicken to the skillet, stirring to coat with curry paste. Stir in coconut milk, sugar, fish sauce, and remaining 1 tablespoon soy sauce; simmer over medium heat until chicken is tender and cooked through, about 20 minutes. Serve curry with cilantro leaves.

By laus

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• vegetable oil
• garlic
• hot chile pepper
• pork
• fish sauce
• chile paste
• soybean oil
• onion
• green bell pepper
• thai basil
• white pepper

Instructions

1. 1 Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
2. 2 Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.

By Gingi Sheppard

Ingredients

• ✓ soy sauce
• oyster sauce
• fish sauce
• brown sugar
• canola oil
• shrimp
• green onion
• garlic
• mixed vegetable
• egg
• white rice

Instructions

1. 1 Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.
2. 2 Heat 1/2 tablespoon oil in a large cast iron skillet or wok over medium heat. Add shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Cook, stirring constantly, until shrimp are firm and opaque, 3 to 4 minutes. Transfer to a bowl.
3. 3 Without cleaning the skillet, add another 1/2 tablespoon oil over medium heat. Add remaining 1/4 cup green onions, remaining 1 tablespoon garlic, and mixed vegetables. Cook, stirring often, until vegetables are tender, about 4 minutes. Push to the side of the skillet and add another 1 tablespoon oil to the center. Add beaten egg and let sit for 20 seconds; then stir gently until large curds form, about 1 minute. Stir cooked eggs and vegetables together.
4. 4 Increase heat to medium-high and add remaining 1 tablespoon oil. Stir in cooked rice and reserved sauce; flatten rice in skillet. Cook, flipping and turning occasionally, until rice is brown and crispy in some spots, about 5 minutes. Remove from heat and stir in cooked shrimp.

By TheOtherJuliaGulia

Ingredients

• ✓ soy sauce
• soba noodle
• rice vinegar
• lime
• sesame oil
• brown sugar
• garlic
• red pepper flake
• carrot
• cilantro
• peanut

Instructions

1. 1 Bring a large pot of water to a boil. Cook soba noodles in boiling water until tender, about 5 minutes. Drain noodles in a colander, rinse with cold water, and set aside.
2. 2 Pour rice vinegar, soy sauce, lime juice, and sesame oil into a large bowl. Mix in brown sugar, lime zest, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrot, cilantro, and peanuts until well combined.
3. 3 Cut noodles into 3-inch lengths. Stir into carrot mixture. Cover the bowl and refrigerate for at least 1 hour.
4. 4 Toss salad again before serving. If dry, splash with soy sauce and rice vinegar. Serve cold.

By Christiana Heins

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• rice noodle
• olive oil
• garlic
• sugar
• olive oil
• garlic
• pork
• serrano pepper
• basil leaves
• sugar
• salt
• bean sprout

Instructions

1. 1 Place dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. Drain noodles and set aside.
2. 2 Heat 1 1/2 teaspoons olive oil in a wok or large skillet over low heat. Cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in soaked noodles, 1/2 teaspoon thick soy sauce, and 2 teaspoons sugar. Cook and stir until noodles have absorbed soy sauce and turned brown, about 3 minutes. Remove noodles from the skillet.
3. 3 Heat remaining 1 1/2 teaspoons olive oil in the wok over low heat; stir in remaining 2 minced garlic cloves and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high and stir in pork, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. Cook and stir until pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return noodles to the wok and stir in bean sprouts. Cook and stir until heated through, about 5 more minutes.

By Deborah B

Ingredients

• ✓ soy sauce
• medium-chain triglyceride oil
• yellow curry paste
• firm tofu
• onion
• apple cider vinegar
• garlic
• zucchini
• broccoli
• vegetable stock
• cream of coconut
• cauliflower rice
• lime

Instructions

1. 1 Heat 4 tablespoons oil in a large saucepan over medium heat and cook curry paste until fragrant and starting to break up, about 3 minutes. Add tofu and onion. Stir to coat with curry paste and cook until tofu releases its moisture and starts to look drier, 3 to 5 minutes. Mix in soy sauce and vinegar. Stir in garlic, zucchini, and broccoli.
2. 2 Mix everything in the saucepan well and cook until vegetables are tender, 5 to 7 minutes. If vegetables are not releasing enough moisture, add a splash of vegetable stock to prevent sticking too much; keep the heat medium to medium-high.
3. 3 Once everything is yellow-tinged from the paste and your kitchen smells amazing, the vegetables should be looking brighter but not overcooked, and the pot should be making a high sizzling sound. Pour in vegetable stock and coconut cream. Mix, scraping the bottom to bring up any flavor bits, and lower heat. Only cover the saucepan if the amount of liquid looks very little compared to vegetables and tofu. Simmer for 5 to 10 minutes, checking every few minutes because it shouldn't take long from this point to warm through and meld flavors.
4. 4 Meanwhile, heat remaining 2 tablespoons oil in a large skillet and add about 1/2 cup cauliflower rice, enough for 1 serving, in a thin layer. Cook until tender, about 2 minutes or longer, depending on your texture preference. Cook remaining cauliflower rice in batches depending on how many people are eating.
5. 5 Check in on the curry and season with salt and pepper to taste. Curry texture should be thick and creamy and should taste a little tangy, a little coconutty, and have that aromatic kick characteristic of yellow curry. If the curry paste isn't shining through as much as you'd like, add a little glob of it and stir to dissolve. If you want more umami, add a little splash of soy sauce. If you want it more yellow, a pinch of turmeric powder can give it that brighter color.
6. 6 Add 1/2 cup of cauliflower rice to a bowl and squeeze 1/2 a lime on top. Top with yellow curry.

By Stevie Youssef

Ingredients

• ✓ soy sauce
• spring roll wrapper
• lettuce
• shrimp
• cucumber
• carrot
• cilantro
• mirin
• white wine vinegar
• rice vinegar
• ginger root

Instructions

1. 1 In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of lettuce down middle of wrapper, then 1/6 of shrimp, cucumber, carrot, and cilantro. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
2. 2 Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with dipping sauce, below, or peanut sauce.
3. 3 To make the Quick Thai Dipping Sauce: Combine mirin, soy sauce, vinegar, and ginger in a small bowl.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ soy sauce
• peanut butter
• green onion
• lemon juice
• brown sugar
• garlic
• coriander
• cayenne pepper
• pork tenderloin
• water chestnut
• green bell pepper
• red bell pepper
• sweet onion
• skewer

Instructions

1. 1 In a medium bowl, mix peanut butter, green onions, soy sauce, lemon juice, brown sugar, garlic, coriander, and cayenne pepper; add pork, and stir to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2. 2 Preheat grill for high heat. Thread marinated pork, water chestnuts, green bell pepper, red bell pepper, and sweet onion alternately onto skewers. Transfer remaining marinade to a small saucepan, bring to a boil, and cook for several minutes.
3. 3 Lightly oil grate. Cook skewers for 10 minutes, or to desired doneness. Turn skewers while grilling to cook evenly, and brush with boiled marinade during last few minutes.

By PAULCHASE

Ingredients

• ✓ soy sauce
• peanut butter
• garlic
• brown sugar
• fish sauce
• sesame oil
• lime
• chile-garlic sauce
• coconut milk
• red bell pepper
• cilantro
• peanut

Instructions

1. 1 Place peanut butter into a mixing bowl. Whisk in garlic, brown sugar, fish sauce, soy sauce, and sesame oil until combined, followed by lime juice and Sriracha.
2. 2 Bring coconut milk to a simmer in a small saucepan over medium heat. Pour hot coconut milk over peanut butter mixture and whisk until smooth.
3. 3 Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

By John Mitzewich

Ingredients

• ✓ soy sauce
• black pepper
• salt
• flank steak
• lime juice
• brown sugar
• fish sauce
• garlic
• chile-garlic sauce
• romaine lettuce
• mint
• cilantro
• thai basil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak.
2. 2 Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
3. 3 Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl.
4. 4 Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat.
5. 5 Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.

By toripf

Ingredients

• ✓ soy sauce
• cooking oil
• garlic
• onion
• baby corn
• mushroom
• fish sauce
• oyster sauce
• water
• cornstarch
• red chile pepper
• cilantro

Instructions

1. 1 Heat oil in a large skillet or wok over medium heat. Add garlic; cook and stir until browned, 5 to 7 minutes. Add onion and baby corn; cook until onion translucent, 5 to 7 minutes. Add mushrooms; cook until slightly softened, about 2 minutes. Stir in fish sauce, soy sauce, and oyster sauce until incorporated.
2. 2 Whisk water and cornstarch together in a small bowl until cornstarch dissolved; add to mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish. Garnish with chile pepper and cilantro to serve.

By wiley

Ingredients

• ✓ soy sauce
• rice noodle
• smoked sausage
• vegetable oil
• shrimp
• green onion
• garlic
• lime juice
• brown sugar
• fish sauce
• cilantro
• peanut

Instructions

1. 1 Cook noodles according to package directions. Rinse well with cold water to prevent sticking and set aside.
2. 2 Heat a large skillet over medium heat. Add the smoked sausage in a single layer. Cook on both sides until browned, about 6 minutes total. Remove to a plate.
3. 3 Add the vegetable oil to the skillet, then the shrimp, green onions, and garlic. Cook 3 to 4 minutes, until shrimp is opaque.
4. 4 Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, brown sugar, fish sauce, and 2 tablespoons water.
5. 5 Add the noodles and smoked sausage to the skillet, then the soy mixture. Stir well to combine. Increase heat to medium-high and cook 2 to 3 minutes, or until noodles are hot. Mix in 1/2 of the cilantro and peanuts. Ladle pad Thai into serving bowls and top with remaining cilantro and peanuts.

By Hillshire FarmR Brand