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Pineapple Chili Stir-Fry
Yield:
Serves 2-4Ingredients:
½ lb large, peeled and deveined shrimps (or substitute ½ lb thinly sliced chicken, pork, beef or cubed firm tofu)
1/3 cup julienne or sliced carrots
1/3 cup snow peas
2/3 cup broccoli
1/3 cup water chestnuts
1 Tbsp vegetable oil
3 cups water
1 package Thai Pavilion Pineapple Chili Stir-fry Rice Noodles with Sauce
Directions:
In a medium saucepan, boil water. Turn off the heat and soak noodles for 3 minutes until soft (do not over-soak). Rinse in cold water in a strainer, drain and set aside. Heat vegetable oil in a large wok, skillet or frying pan on HIGH heat. Add shrimps and stir until opaque (approx. 2 minutes). Add entire contents of the Thai Pavilion Pineapple Chili Stir-Fry sauce pouch and stir until shrimps are coated. Add vegetables and stir for 1 minute. Add noodles and stir briskly until ingredients are well combined and the shrimps are cooked. Serve immediately.
