Cook the Haiku rice noodles according to package directions. Drain.
Using a pan or wok, heat the oil over medium-high heat. Fry the shrimp and onion for 2 minutes, stirring constantly.
Add the garlic, curry paste and diced tomates. Cook for 1 minute.
Pour in the lime juice and Haiku coconut milk. Salt to taste. Bring to a boil and remove from heat.
Divide the rice noodles onto the plates and top with the shrimp mixture.
Recipe developed by Pratico-Pratiques.com