1 C. water

1 C. rice vinegar

1/4 C. sugar

2 tsp. fresh ginger root, minced

1 tsp. garlic, minced

2 tsp. hot chile pepper, minced

2 tsp. ketchup

2 tsp. cornstarch

1 12 oz package of tapioca/rice noodles (if you can’t find these noodles, use regular -not thin- spaghetti noodles)

1 lb. shrimp. peeled and deveined

Fresh mint

 

Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed. Cook noodles per package directions. Set aside. Cook shrimp in a pan with approximately 2 tbsp. olive oil for approximately 2-3 minutes on each side until they are ‘just’ done. Do not overcook the shrimp. Toss shrimp together with the noodles and sweet chili thai sauce. Coat thoroughly. Serve with sprigs of mint on top.