Rice Noodle Stir Fry w Shrimp & Snap Peas
Fresh, bright vegetables cook up beautifully in this simple, delicious Thai-inspired noodle dish. Stir-frying is a fun, quick way to make a healthy, home-made meal any night of the week.
- 8 ounces pad Thai style rice stick noodles
- 2/3 cup fat-free chicken broth
- 2 TB soy sauce
- 1 tsp dry sherry
- 2 tsp cornstarch
- 1 pound large peeled deveined shrimp
- 1 large red bell pepper cut into thin strips
- 1 large yellow bell pepper cut into thin strips
- 1 cup snap peas strings removed
- 1 jalapeño seeded and minced
- 1 TB minced garlic
- 1 TB minced ginger
- 4 scallions minced
- ½ cup chopped cilantro
- 1 tsp sesame oil
- Chili garlic paste and chopped scallions for garnish
Cook noodles according to package instructions. Drain well and spray lightly with cooking spray to avoid clumping.
Combine broth and 1 TB soy sauce in a small bowl.
In a medium bowl, combine cornstarch, 1 TB soy sauce, and sherry. Add shrimp and toss to coat.
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add the peppers, snap peas, and jalapeño and stir-fry for one minute.
Add the garlic, ginger, and scallion and cook for 30 seconds or until fragrant.
Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque.
Add drained noodles and the broth mixture, and cook for 1 minute or until sauce thickens.
Stir in the cilantro and sesame oil and serve garnished with optional chili garlic paste and chopped scallions.