Sweet Chili Shrimp With Rice Noodles

'It's quick, low-effort and doesn't leave a pile of dishes behind,' says the popular food creator, who shares a sheet-pan recipe adapted from her new cookbook So Easy So Good. 'Soaking the rice noodles in warm water beforehand means they're ready to finish cooking in the oven, absorbing the chili-sesame sauce and uniting all the flavors'

- KYLIE SAKAIDA

Olive oil cooking spray

6 oz. uncooked rice vermicelli noodles

½ cup sweet chili sauce

2 Tbsp. lower-sodium soy sauce

1 Tbsp. sriracha chili sauce

2 medium garlic cloves, minced (about 2 tsp.)

1 lb. large peeled, deveined raw shrimp, tails removed

3 cups fresh snow peas (about 9 oz.), trimmed

2 tsp. toasted sesame oil

½ tsp. kosher salt

Chopped fresh cilantro

Toasted sesame seeds