|4||ounces thin rice stick noodles|
|12||raw jumbo shrimp, peeled and deveined leaving tails intact|
|¼||cup HOUSE OF TSANG® SZECHUAN SPICY™ stir-fry sauce|
|1||cup thinly sliced red bell peppers|
|1||cup sugar snap peas, blanched|
|¼||cup thinly sliced red onion|
|⅔||cup shredded carrot|
|2||tablespoons coarsely chopped mint leaves|
|2||tablespoons coarsely chopped cilantro leaves|
|⅓||cup coarsely chopped peanuts|
Cook noodles according to package directions. Place in cold water; drain.
Prepare grill for medium-high. Grease grill. In small bowl, combine shrimp, ¼ cup stir-fry sauce and honey toss to coat. Cook shrimp 2 minutes on each side or until pink and just cooked. Remove to tray; cover to keep warm.
Arrange noodles, peppers, peas, onion, carrot, mint and cilantro on four serving plates. Top with shrimp. Sprinkle with peanuts.