Sweet & Sour Shrimp with rice noodles

Ingredients

• 4 tablespoon(s) rice vinegar
• 10 teaspoon(s) honey
• 4 tablespoon(s) low sodium soy sauce
• 3 tablespoon(s) sambal oelek (ground chile paste like Huy Fong)
• 7 ounce(s) uncooked flat rice noodles (pad thai noodles) about half a pack
• 1 tablespoon(s) peanut oil
• 16 ounce(s) peeled and deveined med shrimp
• 1 whole(s) red pepper sliced thinly
• 1 whole(s) green pepper sliced thinly
• 1 whole(s) yellow pepper sliced thinly
• 3/4 cup(s) carrots matchstick cut
• 1/4 teaspoon(s) salt
• 1 teaspoon(s) garlic minced
• 2 teaspoon(s) ginger chopped & peeled
• 3/4 cup(s) snow peas trimmed

Preparation

1. 1. Combine first four ingredients in a medium bowl, stirring well with a whisk. . Add shrimp to the vinegar mixture; stir gently to coat. Cover and refrigerate at least 30 min.


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


3. 3. Heat a large skillet or wok (NOTE: by the time you get the noodles in here, you need a BIG skillet or wok) and oil over high heat. Add peppers, carrot and salt; stir fry 2 minutes.


4. 4. Stir in garlic and ginger and add shrimp mixture (do not drain) & peas; stir fry 2 minutes.


5. 5. Stir in noodles; cook 2 minutes or until warm & shrimp are cooked through, tossing to coat