Inspired by traditional Filipino cuisine, this Sweet and Sour Shrimp dish is the perfect combination of sweet and sour flavors. The sauce contains two types of citrus, brown sugar, soy and fish sauce for that delicious umami-bomb.
Shrimp is probably one of my favorite seafood ingredients. I could eat it every day and be happy — in any form. Stir-fried, deep-fried, tossed in spicy sauces, even just steamed with a side of cocktail sauce. You really can’t go wrong with shrimp. Today’s recipe highlights a popular Filipino dish: pancit, or fried noodles. They are typically served with pork and lots of green onion, with a savory citrus sauce. If you’re interested in more shrimp dishes, be sure to check out my Cajun Shrimp Skillet, Grilled Shrimp Tostadas, and my Creamy Crab and Shrimp Orzo Risotto.
Here’s what you’ll need to make Sweet and Sour Shrimp with rice noodles
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How to make Sweet and Sour Shrimp with rice noodles
Slice your veggies
First, you’ll need to chop and slice all of the vegetables. Use a vegetable peeler to make carrot ribbons. Cut the bell pepper into thin strips. Small dice the celery and the green onion. You want everything to be in uniform pieces!
Soak your rice noodles
Follow the direction instructions for how to re-hydrate your rice noodles. Buy the rice noodles that are meant for pad thai — the thick-cut ones (not the thin vermicelli rice noodles). Pancit actually usually uses thin noodles, but I much prefer the taste and mouth-feel of the thicker strands!
Stir fry with the sauce
You’ll stir fry the vegetables and shrimp, then add the ingredients for the sauce. Juice from limes and oranges, fish sauce, soy sauce, and brown sugar will help build that sweet and savory flavor.
Thicken the sauce
Finally, you’ll want to thicken the sauce with a mixture of lime juice and corn starch. This will help the sauce adhere to the noodles and veggies.
I hope you give this recipe a try, it’s delicious!
Here’s the recipe for Sweet & Sour Shrimp with Rice Noodles, Carrots and Peppers:Print
10 oz flat rice (pad thai) noodles
2 Tbsp extra virgin olive oil
4 medium carrots, cut into ribbons with vegetable peeler
2 red bell peppers, julienned
2 sticks celery, small diced
1 small bunch green onions (scallions), small diced
2 (1 inch) pieces ginger root, grated
4 cloves garlic, minced
¼ tsp black pepper
1 medium head napa or green cabbage, sliced thin
1 ½ lb large raw shrimp, peeled and deveined
2 Tbsp cornstarch
8 fl oz (1 cup) chicken or vegetable broth
¼ cup brown sugar
¼ cup soy sauce
2 tbsp fish sauce
- Fill a medium saucepan halfway with water and bring to a boil. Remove from heat and add rice noodles. Soak for 10 minutes or according to package directions. Then drain in a colander and rinse.
- Heat a large pot over medium heat. Once the pot is hot, add 2 Tbsp olive oil and swirl to coat the bottom.
- Add the carrots, bell pepper, celery, half of the green onions, ginger, garlic, and black pepper to the pot. Sauté until soft, 5-6 minutes.
- Add the cabbage to the pot. Cook, stirring occasionally, until cabbage softens, 3-4 minutes.
- Add the shrimp to the pot and cook, stirring occasionally, until lightly browned and cooked through, 2 to 4 minutes.
- Juice the lime into a small bowl. Add the cornstarch and whisk together.
- Juice the oranges into the pot; add broth, sugar, soy sauce, and fish sauce. Bring to a boil over high heat, then stir in the cornstarch mixture. Reduce heat to low, add rice noodles, and simmer, stirring occasionally, until slightly thickened, 2-3 minutes.
- Divide between bowls, garnish with remaining green onion, and enjoy!