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


  1. Cook the rice noodles according to packaged directions and place aside.
  2. 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.
  3. 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.
  4. 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.