Thai Shrimp Street Noodles

• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 2 cloves Garlic, Minced
• 1/4 cups Olive Oil
• 13 cups Sweet Chili Sauce
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 pound Shrimp, Peeled And Deveined
• 8 ounces, weight Rice Noodles
• 1/2 cups Light Coconut Milk
• 1/4 cups Sweet Chili Sauce
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Lime Juice
• 4 cloves Garlic, Minced
• 1/2 heads (Medium Size) Green Cabbage, Thinly Sliced
• 1 bunch Boy Choy, Greens Sliced Off
• 13 cups Freshly Torn Cilantro, Plus More For Garnish
• 13 cups Chopped Peanuts, Plus More For Garnish

1. 1.
2. Mix together the salt, pepper, garlic, olive oil, sweet chili sauce, soy sauce, and rice vinegar in a medium bowl.
3. Evenly pour over the shrimp.
4. Refrigerate and marinate for 15 minutes.
5. 2.
6. While the shrimp are marinating, cook the rice noodles according to the package instructions.
7. If the noodles are finished before you are ready to use them, drain them and keep them in cold water.
8. 3.
9. Heat a large skillet or wok over medium heat and add the shrimp (do not pour in any excess marinade).
10. Cook, stirring occasionally, until pink and opaque, about 4-5 minutes.
11. Remove from skillet and set aside.
12. Turn the heat down to low.
13. Pour in the coconut milk, sweet chili sauce, rice vinegar, lime juice, and garlic, stirring to combine.
14. Increase the heat to medium-low and simmer until slightly, about 5 minutes.
15. Stir in the cabbage and bok choy and cook for 3-5 minutes, or until wilted.
16. Toss in the drained noodles, cilantro, peanuts, and cooked shrimp.
17. 4.
18. Serve with extra cilantro, peanuts and lime wedges.
19. Adapted from How Sweet Eats.

salt, pepper, garlic, olive oil, sweet chili sauce, soy sauce, rice vinegar, shrimp, noodles, light coconut milk, sweet chili sauce, rice vinegar, lime juice, garlic, green cabbage, freshly torn cilantro, peanuts

Taken from tastykitchen.com/recipes/main-courses/thai-shrimp-street-noodles/ (may not work)