Thai Ramen Shrimp and Veggies

• 2 teaspoons vegetable oil
• 1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
• 1 (14 ounce) can coconut milk (not cream of coconut)
• 2 tablespoons water
• 1 (3 ounce) packageoriental-flavor ramen noodles
• 1 (16 ounce) packagefresh stir fry vegetables (4 cups)
• 14 cup thai peanut sauce
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon finely grated lime peel
• crushed red pepper flakes, if desired
• 14 cup salted peanuts or 14 cup cashews

1. Heat oil in 12-inch nonstick skillet over medium-high heat.
2. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink.
3. Remove shrimp from skillet; keep warm.
4. In same skillet, heat coconut milk and water to boiling.
5. Break up noodles from soup mix into coconut milk mixture; stir until slightly softened.
6. Stir in vegetables.
7. Heat to boiling.
8. Reduce heat to medium and cook uncovered 4 to 6 minutes, stirring occasionally, until vegetables are almost crisp-tender.
9. Stir in seasoning packet from soup mix and peanut sauce.
10. Cook, stirring frequently, about 3 minutes or until hot.
11. Stir in cilantro and lime peel; stir in shrimp.
12. Sprinkle with pepper flakes.
13. Garnish with peanuts.

vegetable oil, shrimp, coconut milk, water, ramen noodles, packagefresh stir fry vegetables, peanut sauce, fresh cilantro, lime peel, red pepper, peanuts

Taken from www.food.com/recipe/thai-ramen-shrimp-and-veggies-501340 (may not work)