2 tablespoons (30 mL) vegetable oil
1/2 cup (125 mL) chopped onion
1 tablespoon (15 mL) minced garlic
2 to 3 tablespoons (15 to 30 mL) Thai Kitchen® Premium Fish Sauce
1 tablespoon (15 mL) Thai Kitchen® Roasted Red Chili Paste
1 teaspoon (5 mL) brown sugar
1 cup (250 mL) snow peas or sugar snap peas, trimmed
1/2 cup (125 mL) thinly sliced red bell pepper
1 pound (500 g) large shrimp, peeled and deveined
HEAT oil in large skillet or wok on medium-high heat. Add onion and garlic; stir fry 30 seconds. Add fish sauce, red chili paste and sugar; stir fry 2 to 3 minutes or until onion softens.
STIR in snow peas and bell pepper; stir fry 3 minutes or until tender-crisp. Add shrimp; stir fry 2 to 3 minutes or just until shrimp turn pink. Serve immediately.