Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.
Sweet and Sour Shrimp
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
6 Servings
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
6 Servings
A Taste of Thai Rice Noodles soak up the contrasting flavors of sweet and sour shrimp like no other.
Ingredients
- 1/2-16 oz bag (8 oz) A Taste of Thai Rice Noodles, any width
- 1-8 oz can tomato sauce
- 1/2 cup rice vinegar
- 1/4 cup light brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon A Taste of Thai Fish Sauce
- 2 tablespoons cornstarch
- 2 tablespoons oil
- 1 large onion, cut in half and sliced into thin crescents
- 3 large cloves garlic, minced fine
- 1 large red pepper, cut in 1/2" pieces
- 1 large green pepper, cut in 1/2" pieces
- 2 carrots, peeled, sliced diagonally
- 1 lb raw large shrimp, peeled and deveined
- 1-20 oz can pineapple chunks in juice, undrained
- 2-3 cups julienned cabbage
Directions
- Soak Rice Noodles according to box for sauté.
- Add tomato sauce, vinegar, sugar, soy sauce, Fish Sauce and cornstarch to a medium bowl. Whisk until cornstarch is dissolved. Set aside.
- Heat oil in a large skillet or wok over a medium high heat. Add onion and garlic. Sauté 2 minutes. Add red pepper, green pepper and carrots. Sauté 2 minutes more. Remove vegetables to bowl and set aside.
- Add shrimp and quickly sear on each side.
- Add liquid mixture, pineapple and cabbage. Bring to a boil, stirring constantly, until sauce is translucent and thickened.
- Drain rice noodles and add to skillet along with reserved vegetables. Sauté until combined and noodles are firm but tender. Use two skillets if pan is overflowing. Serve.
In This Recipe
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
Previous
Next
You May Also Like
Previous
Next