Pineapple Shrimp Noodle Bowls

Ingredients

• •12 oz pad Thai-style rice noodles
• •1 lb large shrimp
• •12 oz fresh pineapple cubes
• •1 tsp kosher salt
• •2 Tbsp soy sauce or tamari
• •1 Tbsp freshly grated ginger
• •2 Tbsp vegetable oil
• •2½ cups pineapple juice
• •1 Tbsp chili-garlic sauce
• •1 cup basil leaves
• •2 whole mini seedless cucumbers
• •½ whole small red onion
• •½ cup salted roasted peanuts
• •1 whole lime

Cooking Instructions

1. 1.

   Cook rice noodles according to package directions.

   8 min

2. 2.

   Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.

   3 min

3. 3.

   Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5-6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3-4 minutes. Transfer to plate with pineapple.

   10 min

4. 4.

   Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12-16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.

   14 min

5. 5.

   Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.

   5 min