Sweet and Spicy Shrimp with Rice Noodles

Ingredients

  • 1 tablespoon sambal oelek (ground fresh chile paste, such as Huy Fong)
  • 1 tablespoon rice vinegar
  • 2 ½ teaspoons honey
  • 1 tablespoon lower-sodium soy sauce
  • 12 ounces peeled and deveined medium shrimp
  • 4 ounces uncooked flat rice noodles (pad thai noodles)
  • 1 tablespoon peanut oil
  • + 9 more ingredients
    • 2 tablespoons chopped unsalted cashews
    • 1 tablespoon thinly sliced garlic
    • 2 teaspoons chopped peeled fresh ginger
    • 1 green Thai chile, halved
    • 12 sweet mini peppers, halved
    • ¾ cup matchstick-cut carrot
    • ¼ teaspoon salt
    • ¾ cup snow peas, trimmed
    • ¾ cup fresh bean sprouts

1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Add shrimp to vinegar mixture; toss to coat. Cover and refrigerate 30 minutes. 2. Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain. 3. Heat a large skillet or wok...

View full recipe at SpringPad

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