sweet and sour shrimp
for the sauce
- 2/3 cup thai sweet chili sauce
- 1/3 cup pineapple juice
- 2 tbl low sodium soy sauce
- 1 tbl rice wine vinegar
- 2 tsp cornstarch
for the stir-fry
- 1 tbl peanut oil
- 1 lb medium shrimp , peeled and deveined
- 1 tbl minced garlic
- 2 cups sugar snap peas
- 8 oz rice noodles , cooked
in a measuring cup, whisk together the sweet chili sauce, pineapple juice, soy sauce, rice wine vinegar and cornstarch.
set the sauce aside.
boil salted water and cook the snap peas for 1 minute and remove to ice water to stop cooking
cook the rice noodles in the same water
add the oil to a wok or large, tall-sided sauté pan set over high heat.
once the oil is hot, add the shrimp and garlic and cook, stirring constantly, until the shrimp are pink and mostly cooked through, about 2 minutes.
drain and add the snap peas and toss together
move the shrimp and snap peas to the edges of the pan, increase the heat to medium-high then pour the prepared sauce in the center.
bring the sauce to a boil and cook it until it thickens to the consistency of syrup, about 2 minutes.
reduce the heat to low then add the noodles and toss to combine until they're thoroughly coated with the sauce.