Coconut Curry Noodles

1 (13.5 oz.) can Coconut Milk
1 (14.5 oz.) can Diced Tomatoes
1 cup Peanut Butter
1/4 cup Fresh Ginger, minced
1/4 cup Soy Sauce
(1) Fresh Lime
1 Tbsp. Curry Powder
1 Tbsp. Siracha
2 Tbsp. Minced Garlic

(1) Red Pepper, thinly sliced
3 cups Snap Peas

1 pound Shrimp, uncooked (I used 26-30 size, you can also sub in chicken or whatever you may like)

Salt & Pepper
Sliced Green Onions
Roasted Peanuts
Cilantro
Siracha
(1) Fresh Lime

1 Box (14 oz.) Rice Noodles (or any other kind you may like)

Combine the coconut milk, tomatoes, peanut butter, ginger, soy sauce, lime juice, curry powder, Siracha, and garlic over medium heat.  Bring to a simmer stirring occasionally. 

Add in the thinly sliced red pepper & snap peas.  (Feel free to get creative and add other ingredients you may like! carrots, celery, mushrooms, etc!)  Cook on medium/low heat for 5-10 minutes and then add in the peeled and deveined uncooked shrimp and cook for an additional 15 minutes (or until shrimp is completely cooked.

While this is cooking, cook your noodles according to the instructions on the box. (For rice noodles bring water to a boil, remove from heat and soak noodles for approximately 10 minutes)

After everything is cooked combine the noodles into the rest of your ingredients.  Season with salt and pepper to taste.

After you have adjusted the seasoning plate/platter and sprinkle with sliced green onions, chopped roasted peanuts, and cilantro.  I usually add wedges of lime on each plate so everyone can add fresh lime juice to their plate right before eating.  I also usually put Siracha (my hubby and I's fav!) out for those who like extra spice!