Recipe: One-Pan Coconut Shrimp Noodles Bowl
sesame oil in your Evo Oil Sprayer
1 pound extra-large shrimp; thawed, peeled and deveined
3 cloves garlic, minced
1 Tbs. freshly minced ginger
1 yellow bell pepper, diced
1 (13.5 oz) can coconut milk
2 cups fish stock (or stock of your preference)
7 oz (half box) pad Thai noodles
1 tsp fish sauce
2 tsp sriracha sauce
1 cup cilantro leaves (plus more for garnish)
2 scallions, diced
1 lime (at least)
Spritz sesame oil to coat a large straight-sided pan and heat over medium-high. Add shrimp to the pan, season with salt and pepper, and sear on both sides (about 5 minutes total). Remove from pan and set aside.
Back in the pan, spritz more oil if needed and toss in the garlic, ginger, and bell pepper. Sauté for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro, and scallions. Bring to a boil, reduce heat and let simmer until noodles cook through, about 5 minutes.
Take pan off the heat and add a few big squeezes of lime juice. Then taste and add salt and/or lime juice to taste.
Add the shrimp back in and toss to combine. Serve with additional cilantro on top if desired.