Thai Coconut Shrimp

Ingredients: 

8 oz. dry brown rice noodles

2 cups broccoli florets

2/3 cup light coconut milk(shaken to combine)

1 Tbsp tomato paste

3 Tbsp natural peanut butter with sea salt

1 tsp red pepper flakes

juice of 1/2 lime

1 red bell pepper, sliced into thin strips

1 cup bean sprouts

24 medium raw shrimp, peeled, devined, and rinsed under cold running water

Instructions:

One:  Bring two medium pots of water over high heat.  In one pot, cook brown rice noodles according to package directions, then rinse with hot water to ensure pasta dosen't get sticky when left to stand.  (NOTE: Hot water washes away the starch better than cold water.)  Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside.  In the second pot of boiling water, add broccoli, cover, turn heat down to low and simmer for five minutes.  Drain and set aside.

Two:  Mean while, in a bowl, add coconut milk, tomato paste, peanut butter, ginger garlic, pepper flakes, and lime juice.  Use a fork or whisk to thoroughly combine.

Three:  Simmer coconut mixture, bell pepper, and bean sprouts in a nonstick pan over medium-low heat for five minutes, stirring often to prevent clumping.  Add shrimp and cook for another two minutes, then flip shrimp over and continue to cook for a final minute.

Four:  Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.

Serves four