1 package flat rice noodles
16-18 shrimp, deveined, cleaned
2 tablespoons canola oil
1 tablespoon minced or grated ginger
1 tablespoon coriander
2 cloves garlic, minced
1.5 teaspoon Thai red curry paste (or more if you like spicy!)
1/2 cup carrots, sliced
1/4 cup sprouts
1 can lite coconut milk
8 oz sliced shitake mushrooms
1/4 teaspoon lime zest
1 lime, juiced
1/3 cup green onions
2 tablespoons thai chili sauce
1 tablespoons soy sauce
1 teaspoon cornstarch mixed with a little cold water
Inspired by Koco Restaurant at the El San Juan Hotel, Puerto Rico
Prepare noodles according to package direction (soak in hot water for a few minutes then drain and set aside). Meanwhile heat oil in a large saucepan over medium high heat. Saute garlic and ginger for a few minutes.
In a bowl, combine coconut milk, red curry paste, lime juice and lime zest and whisk thoroughly and set aside.
Add mushrooms, green onions, and coriander to the saucepan and cook for 2-3 minutes.
Next, add broccoli, mushrooms and carrots to the saucepan and cook for another 2 minutes. At the same time, add the coconut curry mixture to a pot and bring to medium heat.
Toss in your shrimp, pepper, soy sauce and sprouts and cook until shrimp is almost cooked through.
Once the coconut curry mixture is warm-to-hot, add your noodles and mix. If you want the coconut curry a little thick, which is the way I prefer it, add the cornstarch (with cold water) to the mixture. This should thicken it up for you!