This is an easy, quick one-pot recipe that cooks up in about 15 minutes. Count me in! I found this in Rachel Ray magazine and have made it multiple times.
4-6 ounces rice noodles, cooked and drained
1 13.5 ounce can of light coconut milk
1 tablespoon soy sauce
1 tablespoon red curry paste
1 pound shrimp, peeled and de-veined
2 cups snow peas
salt and pepper to taste
fresh lime juice from 1 lime
Cook your noodles and drain in a colander. In the same pot, add 1 cup water, coconut milk, curry paste and soy sauce to a simmer.
Add shrimp and cook until cooked through and pink. Add the snow peas and cook until tender crisp, about 3-5 minutes. I generally squeeze the lime juice in at this point, or you can serve with lime wedges for so individuals can season to taste. Enjoy! This works well as leftovers, too!