Sweet & Sour Shrimp with rice noodles

Modified from a recipe in Cooking Light august 2012

Yield: 4 servings ( Serving Size: 1 1/4 cups )
Community Recipe from

Recipe Time

Marinate: 30 Minutes
Hands On: 30 Minutes


  • 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


  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
April 2013

This recipe is a personal recipe added by WickedWit and has not been tested or endorsed by MyRecipes.

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