Ingredients: (yields 4 servings)

• 1 lb. Shrimp, peeled and tails detached

• 4 oz. Rice Noodles, dry

• 1 can Lite Unsweetened coconut milk

• 2 Tbsp Red Curry Paste

• 1 Tbsp Brown Sugar

• 1/2 Tbsp Extra virgin olive oil

• 3/4 cup zucchini, sliced into half moons

• 1/2 cup mushrooms

• 1/4 cup bamboo shoots

• 1/4 cup water chestnuts

• 1/4 cup shredded carrots

• 2 Tbsp Peanuts, crushed

Instructions:

1. Place a skillet over medium heat with the 1/2 Tbsp olive oil and sautee shrimp until they are pink.

2. Remove shrimp from heat and set aside.

3. Place wok or large sauce pan over medium heat and add in coconut milk, red curry paste, and brown sugar and stir. Allow to simmer for about 2-3 minutes.

4. Meanwhile, take small pot filled with water and bring to a boil. Add in rice noodles. Remove from heat and strain after 6 minutes.

5. Place cooked shrimp in the wok and stir.

6. Add in all veggies and stir so everything is covered in the sauce.

7. Allow to simmer for about 10 minutes, or until veggies are cooked through.

8. Add in the noodles and stir until well combined.

9. Pour into a large bowl, serve and enjoy!

Nutrition Facts: (one serving)

Calories: 358

Protein: 34g

Carbohydrates: 35g

Fiber: 4g

Fat: 6g