Rice Noodle Stir Fry w Shrimp & Snap Peas


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4.50 from 2 votes

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.
Course: Lunch, Main Course, Main Dish
Cuisine: American, Asian


  • 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.

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