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Ingredients
1 package (8.8 oz.) Thai Kitchen Thin Rice Noodles - gluten free
5 tablespoons San J Tamari Soy Sauce - gluten free
2 teaspoons sesame oil
3 tablespoons peanut oil
8 oz. fancy snow peas, thinly sliced
3 green onions, thinly sliced plus more for garnish
1 pound shrimps, peeled and deveined
1 cup matchsticks carrots
1 lime cut into wedges
2 garlic cloves, minced
1 tablespoon fresh grated ginger
salt and pepper
Instructions
- Soak the noodles in cold water for few minutes until soft. Drain and transfer to a plate.
- Heat wok on high heat then add peanut oil. Season shrimps with salt and pepper. Add the shrimps to the wok and stir fry for about 3 minutes or until pink. Set aside.
- Turn the heat to medium and add the remaining oil, then sauté the garlic until fragrant. Stir in the vegetables and cook for 2 minutes. Add the noodles, soy sauce, sesame oil and ginger. Stir nicely to incorporate and return the shrimps into the wok.
- Season with salt and pepper according to taste. Garnish with sliced green onions and lime wedges. Serve
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