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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
  1. Cook noodles according to package instructions. Drain well and spray lightly with cooking spray to avoid clumping.
  2. Combine broth and 1 TB soy sauce in a small bowl.
  3. In a medium bowl, combine cornstarch, 1 TB soy sauce, and sherry. Add shrimp and toss to coat.
  4. 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.
  5. Add the garlic, ginger, and scallion and cook for 30 seconds or until fragrant.
  6. Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque.
  7. Add drained noodles and the broth mixture, and cook for 1 minute or until sauce thickens.
  8. Stir in the cilantro and sesame oil and serve garnished with optional chili garlic paste and chopped scallions.

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