Crispy Spicy Shrimp Noodle Bowl for Two

• ounces uncooked rice noodles↗5 ounces
• ounces uncooked large shrimp, peeled and deveined (26-30 per pound)↗8 ounces
• teaspoon plus 1/2 teaspoon salt, divided1⁄8 teaspoon plus 1/2 teaspoon
• tablespoons cornstarch↗2 tablespoons
• tablespoon vegetable oil↗1 tablespoon
• teaspoon finely grated fresh gingerroot1 teaspoon
• cup thinly sliced carrot1⁄2 cup
• red bell pepper, cut into julienne strips↗1⁄2
• shallots, thinly sliced↗3
• cup light coconut milk↗1⁄2 cup
• cup chicken broth↗1⁄2 cup
• teaspoon thai green curry paste↗3⁄4 - 1 teaspoon
• tablespoon lime juice↗1 tablespoon
• cup thinly sliced Thai basil or 1/4 cup cilantro, divided1⁄4 cup
• lime wedge

Step-by-step instructions

1. 1

   Bring water to a boil in (3-qt.) Saucepan. Remove from heat and add noodles. Let noodles soak 3-4 minutes or until softened but still slightly firm. Drain and rinse under cold water; set aside.

2. 2

   Season shrimp with 1/8 teaspoon of the salt; dredge in cornstarch, shaking off excess. Heat oil in (10-in.) Sauté Pan over medium-high heat until hot. Add shrimp in a single layer; cook 8-10 minutes or until golden brown and crisp, turning once. Remove shrimp from pan; set aside and keep warm. Add gingerroot, carrot, bell pepper and shallots to pan. Cook and stir until vegetables are crisp-tender, about 3 minutes. Stir in coconut milk, chicken broth, curry paste, lime juice, 2 tablespoons of the basil and remaining 1/2 teaspoon salt; bring to a simmer.

3. 3

   Add noodles to simmering sauce mixture; cook 1 minute or just until heated through. Stir in shrimp; spoon into bowls. Garnish with remaining basil and lime wedges.