Quick Shrimp Thai Noodles Stir-Fry

Ingredients

• 1 (14-ounce) package Thai Kitchen stir-fry rice noodles
• 1 lime, juiced
• 1 Tablespoon sugar
• 1/4 cup Teriyaki marinade and sauce
• 2-3 Tablespoons peanut oil or vegetable oil
• 8 ounces sliced baby bella mushrooms
• 1/2 medium red onion, sliced
• 1 jalapeno, sliced (or 1-2 Thai chili, whole)
• 1/3 cup shredded carrots
• 1 garlic clove, minced
• 4-5 fresh Thai basil leaves, thinly sliced (If desired, use Italian basil or lime basil)
• 1 pound Jumbo shrimp (raw, shell and tail-off), thawed and pat dry
• 4-5 grape tomatoes, sliced (optional)

Instructions

1. 1

   Place water in a large pot and bring to a boil. Turn off the heat and let noodles soak for about 8-10 minutes or until firmly cooked. Drain and set aside.

2. 2

   Meanwhile, combine lime juice, sugar, and teriyaki sauce in a small bowl and set aside. Heat oil over medium high heat in a large wok. Add the mushrooms and onions and let them cook for about 2 minutes, stirring almost constantly. Add the jalapeno, carrots, garlic, and basil and let them cook for about 30 seconds, stirring constantly.

3. 3

   Add the shrimp and let cook for about 3-4 minutes or just until turning pink, stirring now and then. Stir in the the reserved lime/sugar/sauce mixture and then toss well the cooked, drained noodles. If desired, garnish the dish with sliced grape tomatoes. Enjoy our Shrimp Thai Noodles Stir-fry while still hot!