Thai Kitchen ALL YOU NEED: 2 Tbsp (30 mL) vegetable oil 2 tsp (10 mL) garlic, finely chopped ½ cup (125 mL) onion, coarsely chopped 1 tsp (5 mL) brown sugar 1 Tbsp (15 mL) Thai Kitchen ® Roasted Red Chili Paste 2-3 Tbsp (30-45 mL) Thai Kitchen ® Fish Sauce (or more, to taste) ½ cup (125 mL) red bell pepper, cut into ¼” strips 1 cup (250 mL) snow peas ¾ lb (374 g) large shrimps, shelled and deveined ALL YOU DO: In a wok, HEAT the oil in high heat. STIR FRY garlic and onion for 30 seconds. Add the brown sugar, roasted red chili paste and fish sauce; continue stir-frying for 2-3 minutes, until onion starts to wilt and soften. Add peppers and peas and cook for about 3 minutes. Add the shrimp and cook until they turn pink-orange in color, about 1-2 minutes. Serves 2-3.

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