Ingredients
8 ounces thin flat rice noodles1 tablespoon curry powder1 pound uncooked shrimp (31-40 per pound), peeled and deveined1 can (13.66 ounces) light coconut milk1/4 teaspoon salt1/4 teaspoon pepper1/2 cup minced fresh cilantroLime wedges, optional
Preparation
Soak noodles according to package directions. Meanwhile, in a large dry skillet over medium heat, toast curry powder until aromatic, about 1-2 minutes. Stir in shrimp, coconut milk, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until shrimp turn pink.
Drain noodles. Add noodles and cilantro to pan; heat through. If desired, serve with lime wedges.
