A very nice dish! I love the strong Thai flavor- fish sauce and lime juice are some of my favorite Asian ingredients, and they are not shy in this dish. They are a perfect match for the sweet shrimp and crunchy snow peas. I'd like to see a bit of heat in this, next time I'd add a pinch of pepper flakes with the ginger and garlic. A great dish, easy enough for a weeknight, but classy enough to serve to company.
A delicious and so quick dinner. It was made gluten free by using rice sticks. The amount of olive oil was reduced considerably. Probably more like a tablespoon. Since we like things with a little kick, I did serve it with Sriracha Hot Chili Sauce on the side. Made and enjoyed for Aussie Swap.
I've never heard of the ask for noodles so used soba noodles. I have no idea if they are similar but be that as it may the dish tasted great to me. I had snow peas to use up and this recipe was an excellent way for them to go and the shrimp are delicious. It makes a lot too, I love leftovers.
Pat, Russ and I both loved this thank you. I reduced the oil to 1 tablespoon, then added in a 1/4 cup of low-sodium chicken stock to make up for the missing liquid the oil would have provided. I increased the sugar to three teaspoons to balance out the lime juice and fish sauce and added in a Thai birdseye chilli. Sensational!