Ingredients
for the sauce
- 2/3 cup thai sweet chili sauce
- 1/3 cup pineapple juice
- 2 tbl low sodium soy sauce
- 1 tbl rice wine vinegar
- 2 tsp cornstarch
for the stir-fry
- 1 tbl peanut oil
- 1 lb medium shrimp , peeled and deveined
- 1 tbl minced garlic
- 2 cups sugar snap peas
- 8 oz rice noodles , cooked
Instructions
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in a measuring cup, whisk together the sweet chili sauce, pineapple juice, soy sauce, rice wine vinegar and cornstarch.
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set the sauce aside.
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boil salted water and cook the snap peas for 1 minute and remove to ice water to stop cooking
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cook the rice noodles in the same water
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add the oil to a wok or large, tall-sided sauté pan set over high heat.
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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.
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drain and add the snap peas and toss together
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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.
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bring the sauce to a boil and cook it until it thickens to the consistency of syrup, about 2 minutes.
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reduce the heat to low then add the noodles and toss to combine until they're thoroughly coated with the sauce.
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serve immediately.
