Sweet And Spicy Shrimp With Rice Noodles

• 1 tablespoon rice vinegar
• 2 1/2 teaspoons honey
• 1 tablespoon sambal oelek (ground fresh chile paste, such as Huy Fong)
• 1 tablespoon low sodium soy sauce
• 12 ounces peeled and deveined medium shrimp
• 4 ounces uncooked flat rice noodles (pad thai noodles)
• 1 tablespoon peanut oil
• 2 tablespoons chopped unsalted cashews
• 1 tablespoon thinly sliced garlic
• 2 teaspoons chopped peeled fresh ginger
• 1 green Thai chile, halved
• 12 sweet mini bell peppers, halved
• 3/4 cup matchstick-cut carrot
• 1/4 teaspoon salt
• 3/4 cup snow peas, trimmed
• 3/4 cup fresh bean sprout

1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk.
2. Add shrimp to vinegar mixture; toss to coat.
3. Cover and refrigerate 30 minutes.
4. Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
5. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat.
6. Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown.
7. Remove cashew mixture from pan with a slotted spoon, and set aside.
8. Increase heat to high.
9. Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes.
10. Add shrimp mixture (do not drain); stir-fry 2 minutes.
11. Stir in noodles and peas; cook 1 minute, tossing to coat.
12. Return cashew mixture to pan.
13. Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.

rice vinegar, honey, sambal oelek, soy sauce, shrimp, rice noodles, peanut oil, unsalted cashews, garlic, fresh ginger, green thai chile, sweet mini bell peppers, matchstick, salt, snow peas, fresh bean sprout

Taken from www.food.com/recipe/sweet-and-spicy-shrimp-with-rice-noodles-493424 (may not work)