ingredients

• 1 tablespoon olive oil
• 3/ 4 pound shrimp, peeled and deveined
• 1 shallot, minced
• 2 tablespoons minced ginger
• 1 jalapeño, chopped small
• salt and pepper, to taste
• 1 tablespoon red curry paste
• 1/ 2 lime, juiced
• 1 (15 ounce) can coconut milk
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon coconut sugar
• 1 cup snap peas, cut on a bias
• 1/ 4 cup chopped cilantro
• 10 ounces pad thai rice noodles, cooked according to package instructions

• We Recommend

  Brightland Olive Oil (Awake)

  $37

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Method

• Step 1

  In a small mixing bowl add peeled & deveined shrimp, olive oil, shallot, ginger, jalapeño. Stir to combine and sprinkle with salt & ground pepper.

• Step 2

  Heat a medium cast iron to medium heat and add shrimp, cooking for 5-7 minutes total (shrimp should be tightly curled). Remove from pan and set aside.

• Step 3

  Add curry paste and stir to combine. Add coconut milk, lime juice, coconut aminos, and coconut sugar. Simmer for 10-12 minutes to allow sauce to thicken.

• Step 4

  While sauce is cooking, prepare rice noodles according to package instructions and set aside.

• Step 5

  After 10-12 minutes, add shrimp back to pan with sauce, along with shrimp and snap peas.

• Step 6

  Stir in cooked pad thai noodles until evenly coated with sauce. Finish by topped with chopped cilantro and serve immediately. Enjoy!