Ingredients
1 lb. medium shrimp (26 to 30), peeled and deveined
2 tbsp. canola oil, divided
2 cloves garlic, minced, divided
1 (1") piece ginger, minced, divided
1 red bell pepper, seeded, stemmed, and thinly sliced
2 green onions, chopped
1 (13.66-oz.) can Thai Kitchen Simply Asia Coconut Milk
2 tbsp. low-sodium soy sauce
2 tsp. packed brown sugar
12 oz. Thai Kitchen Stir-Fry Rice Noodles, cooked
3 tbsp. lime juice
1 tbsp. chili-garlic sauce
1/2 c. freshly chopped cilantro leaves and thin stems, plus more for serving
Kosher salt
Preparation
Step 1In a medium bowl, toss shrimp with 1 tablespoon oil and half the garlic and half the ginger. In a large skillet over medium-high heat, add shrimp in a single layer. Cook until golden on both sides and opaque, about 2 minutes. Transfer shrimp to a plate. Step 2Return skillet to medium heat and add remaining tablespoon oil and bell pepper. Cook until peppers are just turning tender, about 2 minutes. Add green onion, remaining ginger and cook, stirring, 1 minute. Step 3Add in coconut milk, soy sauce, and brown sugar, stirring to combine. Bring to a boil and add cooked rice noodles and shrimp. Toss over medium-high heat until sauce thickens. Step 4Remove from heat and stir in lime juice, chili-garlic sauce and cilantro. Season with salt. Step 5Top with more cilantro before serving.
Made it? Let us know how it went in the comment section below!
