In a pot of boiling salted water, cook the rice cut noodles al dente. Drain.
At the same time, heat 15 ml (1 tablespoon) of oil at medium heat in a large pan or a wok. Cook the garlic and ginger for 1 minute.
Add the curry paste and stir. Continue cooking for 1 minute.
Add the Haiku coconut milk. Bring to a boil, and let simmer for 6 to 8 minutes on low heat. Add salt and pepper. Set aside in a bowl.
In the same pan, heat the rest of the oil at medium heat. Cook the shrimp 1 minute on each side. Set aside in a plate.
In the same pan, cook the onion, carrots, red pepper, snow peas, and brocoli for 4 to 5 minutes.
Incorporate the sauce and the shrimp. Salt and pepper to taste and stir.
Place the Haiku rice cut noodles on the plates.
Add the shrimp and vegetable mix and garnish with cilantro.
Thai shrimp stir-fry with rice cut noodles
Prep time: 15 minutes
Cooking time: 13 minutes
Servings: 4 servings