2 pkgs (4 ozs) Thai Kitchen® Brown Rice Noodles
1 can Thai Kitchen® Coconut Milk
2 tbsps Thai Kitchen® Red Curry Paste
1 tbsp brown sugar
1/2 lb large shrimp, peeled and deveined
1 1/2 cups assorted vegetables, such as sliced green beans, thinly sliced onions and sliced bell peppers
1/4 cup fresh Thai basil (optional)
2 tbsps Thai Kitchen® Premium Fish Sauce
Fresh red chiles, thinly sliced (optional)
BRING large pot of water to boil. Remove from heat. Add brown rice noodles, stirring to separate noodles. Let stand 5 minutes or until noodles are tender but firm. Drain well. Set aside.
MEANWHILE, bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended. Bring to boil. Reduce heat to low; simmer 5 minutes.
STIR in shrimp and vegetables. Cook 3 to 5 minutes on medium heat or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce. Add noodles; cook until heated through. Garnish with additional basil and red chile slices, if desired.
THAI Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.
NUTRITION Information Per Serving: 363 Calories, Fat 19g, Protein 14g, Carbohydrates 34g, Cholesterol 84mg, Sodium 978mg, Fiber 3g