INGREDIENTS
2/3 cup
Thai sweet chili sauce
1/3 cup
pineapple juice
2 tbsp
low sodium soy sauce
1 tbsp
rice wine vinegar
2 tsp
cornstarch
1 tbsp
olive oil
1 lb
medium shrimp, peeled and deveined
1 tbsp
minced garlic
2 cups
sugar snap peas, blanched (See Kelly’s Note)
8 oz
rice noodles, cooked