Sweet and Spicy Shrimp With Rice Noodles

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: 55 mins
• 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.