8 oz rice noodles
3 tablespoons canola oil, divided
1/2 lb peeled/deveined medium shrimp, tails removed, patted dry
Salt and ground black pepper
1 teaspoon sesame oil
1/2 sweet onion, sliced
1/2 red bell pepper, sliced
1/2 orange bell pepper, sliced
2 cloves garlic, minced
1/2 teaspoon freshly grated ginger
2 tablespoons red curry paste
1 cup sugar snap peas
1 (14-oz) can coconut milk
1 cup seafood stock
1 teaspoon fish sauce
3 tablespoons fresh chopped cilantro (+ more for garnish)
2 green onions, bias sliced
Lime wedges (for garnish)
DirectionsCook rice noodles according to package directions. Drain, rinse, and set aside.
Heat 2 tablespoons canola oil in a large skillet over medium heat. Add shrimp and cook until pink and opaque. Sprinkle with salt and pepper. Remove shrimp and set aside.
Add remaining canola and sesame oil to pot. Stir in onions, and bell peppers and stir to toss. Cover and cook until vegetables have slightly softened, about 5 minutes. Add in garlic, ginger, and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally, scraping bottom. Add in snap peas, coconut milk, stock, and fish sauce. Increase heat and bring mixture to a boil, then reduce heat to low, cover and cook for 5 minutes. Stir in shrimp and cilantro and cook for 3–5 more minutes.
To serve, place a handful of rice noodles in a bowl and cover with the shrimp and sauce. Top with cilantro and green onions. Serve with lime wedge.