Sweet and Spicy Shrimp With Rice Noodles

Submitted by McGelby

"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"

 

• Ready In: 55mins
• Ingredients: 16
• Serves: 4

ingredients

• 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

directions

1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk.
2. Add shrimp to vinegar mixture; toss to coat.
3. Cover and refrigerate 30 minutes.
4. Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
5. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat.
6. Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown.
7. Remove cashew mixture from pan with a slotted spoon, and set aside.
8. Increase heat to high.
9. Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes.
10. Add shrimp mixture (do not drain); stir-fry 2 minutes.
11. Stir in noodles and peas; cook 1 minute, tossing to coat.
12. Return cashew mixture to pan.
13. Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.