Careme

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tail Off

  12 oz $6.00
• Organic Baby Bok Choy

  8 oz, halved or quartered lengthwise $2.99
• Butterfly Brand Pad Thai Noodle

  6 oz $3.59
• Private Selection® Seedless Sweet Peppers

  1 cup thinly sliced $4.99
• Green Onions

  3, sliced; whites and greens separated $1.19
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon finely grated $3.99
• Kroger® Peeled Garlic

  2 cloves, minced $2.99
• Fresh Organic Limes

  1 lime, juiced $1.29
• Simple Truth Organic® Thai Basil Container

  1/3 cup leaves $2.49
• neutral cooking oil

  2 tablespoons
• low-sodium soy sauce

  2 tablespoons
• fish sauce

  1 tablespoon
• brown sugar

  2 teaspoons
• chili-garlic sauce or red pepper flakes

  1–2 teaspoons, to taste
• water

  2 tablespoons

Instructions

1. Soak or cook the rice noodles according to package directions until just pliable, then drain, rinse briefly with cool water, and toss with a few drops of oil to prevent sticking.
2. Pat the shrimp very dry; halve or quarter the baby bok choy lengthwise, slice the sweet peppers and green onions, mince the garlic, grate the ginger, and whisk soy sauce, fish sauce, lime juice, brown sugar, chili-garlic sauce, and water in a small bowl.
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering; add the shrimp in a single layer and stir-fry 1–2 minutes per side, just until pink and nearly cooked through, then transfer to a plate.
4. Add the remaining 1 tablespoon oil to the pan, then stir-fry the bok choy cut-side down for 2 minutes until lightly browned; add sweet peppers and the white parts of the green onions and cook 2 minutes more.
5. Add garlic and ginger and stir for 30 seconds until fragrant, then add the drained noodles and sauce, tossing constantly for 1–2 minutes so the noodles absorb the sauce.
6. Return the shrimp and any juices to the pan and toss for 1–2 minutes, until the shrimp are fully opaque and the noodles are glossy; add a splash of water if the pan looks dry.
7. Turn off the heat, fold in Thai basil and green onion tops, then plate in shallow bowls with extra lime wedges or chili flakes if desired.