Thai shrimp stir-fry with rice cut noodles

Thai shrimp stir-fry with rice cut noodles

  • Préparation

    Prep time: 15 minutes

  • Cuisson

    Cooking time: 13 minutes

  • Portions

    Servings: 4 servings




  • 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.