This dish took maybe 20 min to prepare and was SO good! You can adjust the heat and the sweet to your desired taste with the amount of honey and chilli paste you use.
1 box rice noodles (I used Thai Kitchen GF Stir Fry Rice Noodles)
1/2 - 1 1/2 Tbsp red pepper flakes (amount depends on how spicy you want it)
2 Tbsp vegetable oil
1/3 - 1/2 cup toasted sesame oil + 1 tbsp for shrimp
1 1/2 tsp chili paste
6 Tbsp Coconut Aminos
3-4 Tbsp honey (to tase for desired sweet to spicy ratio)
1/2 lb shrimp (tofu or chicken work too!)
Scallions, carrots, matchstick red peppers, cilantro, and sesame seeds to garnish. Add Siracha to kick up the heat and peanuts if you like.
Chop garnishes and set aside.
Boil noodles, drain and rinse with cold water.
While pasta is boiling, heat oils in a large skillet with red pepper flakes.
Once oil is hot, strain pepper flakes, reserving the oil in a bowl. Add reserved oil back into the skillet and add the chili paste. Whisk in coconut aminos and honey.
Toss noodles in the skillet with the sauce.
In a separate pan, sauté shrimp in a tbsp of sesame oil.
Can be served hot, room temperature or cold. Top with garnishes and enjoy!
Recipe adapted from thechunkychef.com