Sweet & Sour Shrimp with Rice Noodles, Carrots and Peppers

  • Author: Emily Weeks, RDN, LD


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 limes
2 Tbsp cornstarch
2 oranges
8 fl oz (1 cup) chicken or vegetable broth
¼ cup brown sugar
¼ cup soy sauce
2 tbsp fish sauce


  1. 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.
  2. Heat a large pot over medium heat. Once the pot is hot, add 2 Tbsp olive oil and swirl to coat the bottom.
  3. 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.
  4. Add the cabbage to the pot. Cook, stirring occasionally, until cabbage softens, 3-4 minutes.
  5. Add the shrimp to the pot and cook, stirring occasionally, until lightly browned and cooked through, 2 to 4 minutes.
  6. Juice the lime into a small bowl. Add the cornstarch and whisk together.
  7. 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.
  8. Divide between bowls, garnish with remaining green onion, and enjoy!