Skip the greasy Chinese takeout and try my so-simple 10 minute stir-fry instead! Filled with colorful peppers, snap peas and juicy shrimp in a flavorful sauce, this dish is sure to become a regular at your dinner table.
- 8 oz pad Thai style rice stick noodles
- 1 cup chicken broth
- 2 TB soy sauce
- 1 TB dry sherry
- 2 tsp cornstarch
- 1 lb shrimp large, peeled and deveined
- 1 TB sesame oil divided
- 1 red bell pepper large, cut into thin strips
- 1 yellow bell pepper large, cut into thin strips
- 1 cup snap peas strings removed
- 1 jalapeño seeded and minced
- 1 TB garlic minced
- 2 tsp chili garlic paste
- 4 scallions chopped, plus additional for garnish
- 1/2 cup cilantro chopped
- 1 TB sesame seeds
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.
Heat 1 tsp sesame oil in a large nonstick skillet over medium-high heat. Add the peppers, snap peas, and jalapeño and stir-fry for one minute.
Add the garlic, ginger, chili-garlic paste, and chopped 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 remaining 2 tsp sesame oil and serve garnished with chopped scallions and sesame seeds.