Sweet and Spicy Shrimp with Rice Noodles

Ingredients

• 0.8 cup matchstick-cut carrot 
• 2 tablespoons cashew pieces unsalted chopped
• 0.8 cup bean sprouts fresh
• 2 teaspoons ginger fresh peeled chopped
• 1 tablespoon garlic thinly sliced
• 2.5 teaspoons honey 
• 1 tablespoon lower-sodium soy sauce 
• 1 tablespoon vegetable oil; peanut oil preferred 
• 12  pasilla peppers sweet mini halved
• 4 ounces flat rice noodles uncooked (pad thai noodles)
• 1 tablespoon rice vinegar 
• 0.3 teaspoon salt 
• 12 ounces shrimp deveined peeled
• 0.8 cup snow peas trimmed
• 1  thai chile green halved
• 1 tablespoon sambal oelek fresh such as huy fong)

Equipment

• bowl
• frying pan
• whisk
• wok
• slotted spoon

Directions

1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk.
2. Add shrimp to vinegar mixture; toss to coat. Cover and refrigerate 30 minutes.
3. Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
4. Heat a large skillet or wok over medium-high heat.
5. 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. Stir in noodles and peas; cook 1 minute, tossing to coat. Return cashew mixture to pan.
11. Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.