Sweet and Spicy Shrimp With Rice Noodles |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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 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.
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