Thai-Inspired Coconut Shrimp Noodle Bowls with Sweet Chili Drizzle

Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined, about 24-28 shrimp
• 10 oz egg noodles, about 4 cups cooked
• 1 can (13.5 oz) coconut milk (full-fat), unsweetened
• 3 tbsp lime juice, fresh, about 2 limes
• 1 1/2 tbsp fish sauce, or tamari for milder flavor
• 1 tbsp honey, balances the savory
• 4 cloves garlic, minced
• 1 tbsp ginger, grated fresh
• 2 cups snap peas, halved lengthwise
• 1 1/2 cups shredded carrots, julienned or matchstick cut
• 4 stalks scallions, sliced into 1-inch pieces
• 2 tbsp vegetable oil, for cooking
• 1/2 cup sweet chili sauce, mild bottled variety for drizzling
• 2 tbsp sesame seeds, for garnish, optional
• 1/4 cup fresh cilantro, chopped, optional garnish
• to taste salt and black pepper

Instructions

1. 1

   Bring a large pot of salted water to boil. Add egg noodles and cook according to package directions. Drain and set aside.

2. 2

   While noodles cook, pat shrimp dry with paper towels. Season lightly with salt and pepper.