Sweet and Spicy Shrimp with Rice Noodles

By á-2233

Cooking Light
Calories: 299
Fat: 8.5g
Saturated fat: 1.5g
Monounsaturated fat: 3g
Polyunsaturated fat: 2.1g
Protein: 21.7g
Carbohydrate: 34.3g
Fiber: 2.9g
Cholesterol: 129mg
Iron: 3.4mg
Sodium: 492mg
Calcium: 84mg

Ingredients

• 1 tablespoon rice vinegar
• 2 1/2 teaspoons honey
• 1 tablespoon sambal oelek (ground fresh chile paste, such as Huy Fong)
• 1 tablespoon lower-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 peppers, halved
• 3/4 cup matchstick-cut carrot
• 1/4 teaspoon salt
• 3/4 cup snow peas, trimmed
• 3/4 cup fresh bean sprouts

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

1. 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.

2. Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.

3. 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.

4. 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.