Thai Shrimp Curry

• 4 ounces uncooked wide rice sticks (pad Thai noodles)
• 2 tbsp peanut oil, divided
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 cup vertically sliced onion
• 1 cup (1/8 inch thick) diagonally sliced celery
• 2 tbsp finely minced lemongrass
• 1 tablespoon grated peeled fresh ginger
• 1 cup light coconut milk
• 2 tbsp Thai red curry paste
• 1 1/2 tbsp brown sugar
• 2 tsp rice vinegar
• 1 1/2 tsp fish sauce
• 1 cup mung bean sprouts
• 2 tbsp thinly sliced fresh mint
• 1/4 cup chopped unsalted, dry-roasted cashews
• 1/4 cup celery leaves
• 8 lime wedges

1. 1. Cook noodles according to package directions; drain
2. 2. Heat a large wok or skillet over high heat. Add 1 tbsp spoon oil to pan; swirl to coat. Add shrimp; stir-fry 4 minutes. Remove shrimp from pan. Return pan to high heat. Add remaining 1 tbsp oil; swirl to coat. Add onion, celery, lemongrass and ginger; stir-fry 1 minute. Combine coconut milk and next 4 ingredients (through fish sauce) in a bowl, stirring with a whisk until sugar dissolves. Add coconut milk mixture to pan; cook 3 minutes or until sauce is slightly thickened.
3. 3. Add noodles, shrimp, bean sprouts, basil and mint to pan; toss to coat. Divide noodle mixture among 4 shallow bowls; sprinkle with cashews and celery leaves. Serve with lime wedges

rice, peanut oil, shrimp, onion, celery, lemongrass, fresh ginger, light coconut milk, red curry, brown sugar, rice vinegar, fish sauce, bean sprouts, mint, cashews, celery, lime

Taken from www.epicurious.com/recipes/member/views/thai-shrimp-curry-52803901 (may not work)