8 ounces wide rice noodles
2 Tablespoons fish sauce
4 Tablespoons low sodium soy sauce
2 teaspoons garlic, minced
3 Tablespoons brown sugar
4 Tablespoons rice wine vinegar
3 Tablespoons creamy peanut butter
2 Tablespoons hot water
4 Tablespoons Pompeian Smooth Extra Virgin Olive Oil, divided
1 pound raw jumbo shrimp, peeled and deveined
1 can of baby corn
2 cups broccoli crowns, cut up
1 cup shredded carrots
2 cups snap peas
1/4 cup chopped roasted unsalted peanuts
1/4 cup minced fresh cilantro
- Cook the rice noodles according to packaged directions and place aside.
- To make the sauce, combine the fish sauce, soy sauce, garlic, brown sugar, rice wine vinegar, creamy peanut butter and hot water in a small bowl. Mix until smooth and place aside.
- Heat olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and sear on both sides until pink, 2-3 minutes. Remove from pan and place aside.
- Reheat skillet to medium high and add remaining 2 Tablespoons of olive oil. Add the corn, broccoli, carrots and snap peas. Cook for 3-4 minutes and then add in the sauce, shrimp and noodles. Cook, stirring, until warmed through. Garnish with peanuts and cilantro and serve.