Prep 45 mins
Cook 10 mins
This dish has the starch built in, and because the recipe includes lots of fresh veggies, it qualifies as a one-dish meal. From Adam Hickman, Cooking Light AUGUST 2012
- 1 tablespoon rice vinegar
- 2 1⁄2 teaspoons honey
- 1 tablespoon sambal oelek (ground fresh chile paste, such as Huy Fong)
- 1 tablespoon low sodium soy sauce
- 12 ounces peeled and deveined medium shrimp
- 4 ounces uncooked flat rice noodles (pad thai noodles)
- 1 tablespoon peanut oil
- 2 tablespoons chopped unsalted cashews
- 1 tablespoon thinly sliced garlic
- 2 teaspoons chopped peeled fresh ginger
- 1 green Thai chile, halved
- 12 sweet mini bell peppers, halved
- 3⁄4 cup matchstick-cut carrot
- 1⁄4 teaspoon salt
- 3⁄4 cup snow peas, trimmed
- 3⁄4 cup fresh bean sprout
- 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.
- Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
- Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat.
- Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown.
- Remove cashew mixture from pan with a slotted spoon, and set aside.
- Increase heat to high.
- Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes.
- Add shrimp mixture (do not drain); stir-fry 2 minutes.
- Stir in noodles and peas; cook 1 minute, tossing to coat.
- Return cashew mixture to pan.
- Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.