Ingredients
- 5 ounces dry rice noodles
- 6 tablespoons water
- 8 teaspoons fresh lime juice
- 4 teaspoons brown sugar
- 4 teaspoons fish sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 12 ounces shrimp (large shrimp, peeled and deveined)
- 1 tablespoon oil (canola oil, divided)
- 1 cup yellow onion, sliced
- 1 cup red bell pepper, sliced
- 1 tablespoon fresh ginger, peeled and minced
- 1 cup mango, cubed (peeled ripe mango)
- 1/2 cup fresh basil leaves, torn
How to Make
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Step 1: Prepare noodles according to the package directions. Drain.
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Step 2: Combine 3 tablespoons water and next 4 ingredients (through cornstarch) in a small bowl, stirring with a whisk. Set aside.
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Step 3: Combine red pepper, black pepper and shrimp in a medium bowl; toss to coat.
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Step 4: Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil to the pan; swirl to coat. Add shrimp mixture; cook 3 minutes or until the shrimp are almost done, turning once. Remove shrimp mixture from the pan.
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Step 5: Add remaining 1 1/2 teaspoons oil to the pan; swirl to coat. Add onion, bell pepper, and ginger. Cook for 2 minutes, stirring occasionally. Return the shrimp mixture and the cornstarch/juice mixture to the pan. Add mango; cook 1 minute or until the liquid thickens slightly and shrimp are done. Sprinkle with basil.
We hope you enjoy this recipe!
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