★Ingredients
1 pound of large shrimp, peeled and deveined
1 pound of atini noodles (also known as glass noodles or bean thread noodles)
1 can (13.5 oz) of coconut milk
2 tablespoons of red curry paste
1 tablespoon of soy sauce
2 tablespoons of fish sauce
1 tablespoon of brown sugar
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup of sliced mushrooms
1 cup of baby corn, halved
1 cup of snow peas, trimmed
Fresh cilantro leaves for garnish
1 lime, juiced
Salt and pepper to taste
Vegetable oil for cooking
★Instructions
- Start by soaking the atini noodles in warm water according to the package instructions until they are soft, then drain and set aside.
- In a large skillet or wok, heat some vegetable oil over medium-high heat. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In a small bowl, whisk together the coconut milk, red curry paste, fish sauce, soy sauce, brown sugar, and lime juice until well combined.
- In the same skillet, add a bit more oil if needed, then add the sliced bell peppers, mushrooms, baby corn, and snow peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Pour the coconut milk mixture into the skillet with the vegetables. Bring to a simmer and cook for another 2-3 minutes until the sauce thickens slightly.
- Add the cooked shrimp and atini noodles to the skillet, tossing everything together until well coated in the sauce and heated through.
- Taste and adjust seasoning with salt, pepper, or more lime juice if needed.
- Serve hot, garnished with fresh cilantro leaves.
Enjoy!