Thai Stir-fry with Shrimp, Tomatoes, and Basil

Ingredients:

• 2 tablespoons soy sauce
• 1 tbsp. water
• 2 teaspoons fish sauce
• 4 tsp light brown sugar
• 3 tbsp. l. peanut butter
• 3 cloves garlic, chopped
• 1 tbsp grated, peeled fresh ginger root
• 0.5 - 1 tsp chili pepper flakes
• 450 g large shrimp, peeled and deveined
• Half a medium red onion, cut into 2.5cm cubes.
• 1 medium yellow pepper, seeded and cut into 2.5cm cubes.
• 1 jalapeño, thinly sliced
• 2 cups cherry tomatoes, halved
• 3/4 cup torn fresh basil leaves
• 1/4 cup torn fresh mint leaves
• 2 tablespoons freshly squeezed lime juice
• For servingboiled jasmine rice

Preparation:

1. In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, ginger, and chili flakes and cook until fragrant, about 30 seconds. Add the shrimp and cook, stirring, until pink but still translucent in the center, about 2 minutes.
2. Using a slotted spoon, transfer the shrimp to a medium bowl. Add the onion, pepper, and chili to the pan and cook, stirring, until the vegetables are golden brown, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a simmer and cook, stirring, until the sauce coats the shrimp, about 1 more minute.
3. Add the tomatoes and stir until coated, about 15 seconds. Remove from heat, stir in the basil, mint, and lime juice. Transfer to a serving platter and serve immediately.