Ingredients 1/2-16 oz box (8 oz) Notta Pasta Spaghetti
3 tablespoons dry sherry
1 tablespoon finely minced ginger
2 teaspoons toasted sesame oil
1 lb shrimp, peeled and deveined
1-14.5 oz can chicken broth
1/3 cup gluten free soy sauce
2 tablespoons rice vinegar
2 tablespoons dark brown sugar
2 tablespoons A Taste of Thai Garlic Chili Pepper Sauce
2 tablespoons cornstarch
2 tablespoons canola oil
1 medium red onion, sliced into thin crescents
1 red bell pepper, julienned
4 large cloves garlic, minced
1/2 lb snow peas
2 cups bean sprouts
Garnish - cilantro

Directions

1.	Put a large pot of salted water on to boil.
2.	In a medium bowl, mix together sherry, ginger, sesame oil and shrimp. Set aside to marinate.
3.	In a small bowl, combine chicken broth, soy sauce, vinegar, brown sugar, Garlic Chili Pepper Sauce and cornstarch. Whisk together until smooth. Set aside.
4.	In a large nonstick skillet, heat canola oil over medium-high heat. Stir-fry onion, red pepper and garlic for 2 - 3 minutes, stirring constantly so the garlic doesn't burn.
5.	Add snow peas. Stir-fry 1 minute more. Transfer vegetables to a large bowl.
6.	In the same pan, stir-fry shrimp/marinade until shrimp turns pink. Add to vegetables in bowl.
7.	Pour chicken broth mixture into same pan. Stirring, bring to a boil until thickened.
8.	Meanwhile, boil Notta Pasta according to directions on box. Drain, rinsing quickly.
9.	Add pasta to skillet, with bowl ingredients and bean sprouts. Mix well.
10.	Serve immediately. Garnish with cilantro if desired.