Servings 4 servings
Ingredients
For the sauce:
- 2/3 cup Thai sweet chili sauce
- 1/3 cup pineapple juice
- 2 Tablespoons low sodium soy sauce
- 1 Tablespoon rice wine vinegar
- 2 teaspoons cornstarch
For the stir-fry:
- 1 Tablespoon olive oil
- 1 pound medium shrimp, peeled and deveined
- 1 Tablespoon minced garlic
- 2 cups sugar snap peas, blanched (See Kelly’s Note)
- 8 ounces rice noodles, cooked
Instructions
Make the sauce:
- In a medium bowl, whisk together the sweet chili sauce, pineapple juice, soy sauce, rice wine vinegar and cornstarch. Set the sauce aside.
Make the stir-fry:
- Add the olive oil to a wok or large, tall-sided sauté pan set over medium heat. Once the oil is hot, add the shrimp and garlic and cook, stirring constantly, until the shrimp are pink and mostly cooked through, about 2 minutes.
- Move the shrimp and snap peas to the edges of the pan, increase the heat to medium-high then pour the prepared sauce in the center. Bring the sauce to a boil and cook it until it thickens to the consistency of syrup, about 2 minutes. Reduce the heat to low then add the noodles and toss to combine until they're thoroughly coated with the sauce. Serve immediately.
Notes
- To blanch the sugar snap peas, add them to a pot of boiling water for about 20 seconds then remove them and immediately rinse them with cold water. This will cook them partially while also ensuring a bright green color.
- You can typically find udon or rice noodles in the Asian or international foods section of most grocery stores. If you can’t find them or prefer to use what you have on hand, feel free to swap in any noodles from your pantry. Spaghetti, linguine or even lo mein noodles can work as substitutes.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat until warmed through.
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