This Thai-inspired stir-fry combines succulent shrimp with vibrant vegetables and rice noodles, all coated in a flavorful sauce.
Heat your wok over medium-high heat and add a tablespoon of oil.
Ensure the wok is hot before adding oil to prevent sticking.
Add the chopped spring onions, sliced red bell pepper, snow peas, and julienned carrots to the wok. Stir-fry for about 4 minutes until slightly tender.
Cook the vegetables to your preferred texture; slightly crisp is ideal.
Remove the vegetables from the wok and set aside in a bowl.
Keep the vegetables warm by covering the bowl.
Add the shrimp to the wok and stir-fry until they turn pink and are cooked through.
Avoid overcooking the shrimp to keep them tender.
Mix the lime juice, soy sauce, and sweet chili sauce in a small bowl, then pour into the wok with the shrimp. Stir until combined and heated through.
Taste the sauce and adjust seasoning if needed.
Add the cooked rice noodles to the wok and toss to coat in the sauce.
Ensure the noodles are evenly coated with the sauce.
Return the vegetables to the wok and mix everything together until heated through.
Gently toss to avoid breaking the noodles.
Serve the stir-fry in bowls and garnish with roasted cashews, fresh mint, and cilantro.
Add extra herbs for a burst of freshness.
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