• Heat a large skillet over medium heat and add 2 tablespoons of oil. Add in the ½ pound peeled shrimp, season with a big pinch of salt and pepper and cook until opaque and pink on both sides. Transfer the shrimp to a bowl off to the side and toss with zest and juice from1 lime.
• Add the remaining oil to the skillet. Stir in the 1 sliced yellow onion and 1 sliced orange pepper, 1 sliced red pepper and season with a big pinch of salt and pepper. Saute until the vegetables have slightly softened, about 3-5 minutes.
• Add in 2 minced garlic cloves (or frozen cubes) and 2 tablespoon red curry paste and stir to coat. Cook for 1 additional minute, stirring occasionally, scraping the bottom. Add in ⅓ cup snap peas and 2 cans coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the shrimp and 3 tablespoons chopped cilantro and season to taste adding more salt, pepper, or lime juice, if needed.
• To serve, place a handful of rice noodles in a bowl and cover with the shrimp curry. Top with extra cilantro, if desired. Alternatively you can toss the noodles right in the skillet before serving.

NOTES

• If using frozen shrimp, make sure the shrimp has fully defrosted and is dry before sauteing.

SERVING SUGGESTIONS

• I like serving this with a slaw or salad mix and cut mango to complete the meal.

SWAP SUGGESTIONS

• Protein: Swap shrimp for shredded rotisserie chicken.
• Vegetarian: Remove the shrimp all together and increase the veggies.
• Gluten-free: Make sure the noodles you select to serve with are gluten free (soba, rice, etc,)
• Other: The fresh cilantro can be swapped for Thai basil.

WEEKEND PREP / MAKE AHEAD

• Cut peppers and onions and store in an airtight container.
• Cook noodles in advance and store in an airtight bag or container.