Crispy Spicy Shrimp Noodle Bowl For Two - cooking recipe

Ingredients

5 ounces uncooked rice noodles
8 ounces uncooked large shrimp, peeled and deveined (26-30 per pound)
1/8 teaspoon plus 1/2 teaspoon salt, divided
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 teaspoon finely grated fresh gingerroot
1/2 cup thinly sliced carrot
1/2 red bell pepper, cut into julienne strips
3 shallots, thinly sliced
1/2 cup light coconut milk
1/2 cup chicken broth
3/4 - 1 teaspoon thai green curry paste
1 tablespoon lime juice
1/4 cup thinly sliced Thai basil or 1/4 cup cilantro, divided
lime wedge

Preparation

Bring water to a boil in (3-qt.) Saucepan. Remove from heat and add noodles. Let noodles soak 3-4 minutes or until softened but still slightly firm. Drain and rinse under cold water; set aside.
Season shrimp with 1/8 teaspoon of the salt; dredge in cornstarch, shaking off excess. Heat oil in (10-in.) Saute Pan over medium-high heat until hot. Add shrimp in a single layer; cook 8-10 minutes or until golden brown and crisp, turning once. Remove shrimp from pan; set aside and keep warm. Add gingerroot, carrot, bell pepper and shallots to pan. Cook and stir until vegetables are crisp-tender, about 3 minutes. Stir in coconut milk, chicken broth, curry paste, lime juice, 2 tablespoons of the basil and remaining 1/2 teaspoon salt; bring to a simmer.
Add noodles to simmering sauce mixture; cook 1 minute or just until heated through. Stir in shrimp; spoon into bowls. Garnish with remaining basil and lime wedges.