We all love to spice up our menus every now and again. This delicious low-calorie dish is perfect for a summer dinner.

This recipe serves four and each serving is about 300 calories

Ingredients:

• 1 tbsp rice vinegar
• 2 1/2 tsp honey
• 1 tbsp chili paste
• 1 tbsp lower-sodium soy sauce
• 340g peeled and deveined medium shrimp
• 110g uncooked pad thai noodles
• 1 tbsp peanut oil
• 2 tbsp unsalted cashews, chopped
• 1 tbsp garlic, thinly sliced
• 2 tsp fresh ginger, peeled and chopped
• 1 green Thai chili, halved
• 12 sweet mini peppers, halved
• 3/4 cup carrot, matchstick-cut
• 1/4 tsp salt
• 3/4 cup snow peas, trimmed
• 3/4 cup fresh bean sprouts

Preparation:

1. Combine rice vinegar, honey, chili paste and soy sauce in a medium bowl, stirring well with a whisk.
2. Add shrimp to vinegar mixture; toss to coat. Cover and refrigerate for about 30 minutes.
3. In a pot cook Pad Thai Noodles and drain, rinse with a bit of cold water and drain once more.
4. Heat the wok over a medium heat and add oil. Make sure the oil coats the entire surface of the wok.
5. Then add garlic, ginger, cashews and chili to wok. Stir-fry until garlic begins to brown, this usually takes about 1 minute.
6. Remove mixture from wok. Try to take a little as possible oil out of the pan. Set mixture aside.
7. On a higher heat start adding the sweet peppers, carrot and salt to wok.
8. Stir-fry for about 2 minutes.
9. Add shrimp mixture to the wok and stir-fry for another 2 minutes(do not drain the liquid)
10. Add cooked noodles and peas and simmer for about 1 minute, frequently tossing the ingredients to coat.
11. Lastly return cashew mixture to pan and add bean sprouts.  Cook for about 1 minute or until thoroughly heated. Remember to frequently toss.
12. Serve and Enjoy!

Resource: Cooking Light