Crispy Spicy Shrimp Noodle Bowl For Two

• 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

1. 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.
2. 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.
3. 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.

rice noodles, shrimp, salt, cornstarch, vegetable oil, gingerroot, carrot, red bell pepper, shallots, light coconut milk, chicken broth, thai green curry paste, lime juice, basil, lime wedge

Taken from www.food.com/recipe/crispy-spicy-shrimp-noodle-bowl-for-two-526122 (may not work)