My bridal shower was this past Saturday, and one of the (many) delicious things my mom made was shrimp cocktail. Even though there were only 23 guests, she bought about 100 lbs. of shrimp. Needless to say, there were leftovers. Leftovers which turned into delicious Thai curry noodles with shrimp!

Recipe after jump…

1/2 lb. to 1 lb. steamed shrimp*
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 package rice noodles (the wider, the better)
1 can light (or lite) coconut milk
1 bunch of basil leaves
1.5 cups of chick stock
1 tsp. red curry paste**

1. In a large sauce pan, sautee the red bell pepper and onion until onion becomes translucent.
2. Add the coconut milk, the stock, basil and curry paste and stir until incorporated. Bring to a simmer.
3. Add the noodles to the sauce pan, cover and cook for about 5-8 minutes (until noodles are tender).
4. Add shrimp to warm through, then serve.

*depending on your preferred shrimp to noodle ratio…and your budget.

**more if you like it so hot your eyes will water.