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Sweet Chili Shrimp and Noodle Stir-Fry
Course Lunch/Dinner
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Course Lunch/Dinner
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 8.8 oz package KA–ME® Organic Red Rice Noodle – Pad Thai , prepared according to package directions
  • 1/4 cup KA–ME® Tamari
  • 4 tbsp KA–ME® Sweet Chili Sauce
  • 5 tbsp KA–ME® Stir-Fry Oil , divided
  • 1 tbsp fresh lime juice
  • 1 lb shrimp , peeled and deveined
  • 1 cup unsalted chicken stock
  • 2 tsp granulated sugar
  • 5 oz baby spinach (about 5 cups loosely packed)
  • 3 tbsp fresh mint , coarsely chopped
  • 3 tbsp fresh cilantro , coarsely chopped
Instructions
  1. In a small bowl, combine the KA–ME® Tamari, KA–ME® Sweet Chili Sauce, 2 tbsp KA–ME® Stir-Fry Oil and lime juice, set aside.
  2. In a medium bowl, combine shrimp and half the sauce mixture. Let sit for 10 minutes.
  3. In a large skillet, heat the remaining Oil. Add the remaining sauce mixture and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry, about 2-3 minutes each side until pink.
  4. Add chicken stock, sugar and spinach, simmer for 3-4 minutes, until wilted.
  5. Add KA–ME® Organic Red Rice Noodle – Pad Thai and stir-fry for 2-3 minutes until coated and desired tenderness, do not overcook. Transfer mixture to bowl, add mint and cilantro and toss. Enjoy!
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