Recipes

INGREDIENTS:

• 8 oz dry brown rice noodles or pasta of your choice
• 2 cups broccoli florets
• 2/3 cup light coconut milk
• 1 tbsp tomato paste
• 3 tbsp natural peanut butter with sea salt
• 1 tsp ginger, ground
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• Juice of 1/2 lime
• 1 red bell pepper, sliced into thin strips
• 1 cup bean sprouts
• 24 medium raw shrimp, peeled, deveined and rinsed under cold running water

INSTRUCTIONS:

1. Bring 2 medium pots of water to a boil over high heat. In 1 pot, cook pasta according to package directions, then rinse with hot water to ensure pasta doesn’t get sticky when left to stand. (NOTE: Hot water washes away the starch better than cold water.) Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside. In the second pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.
2. Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.
3. Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping. Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.
4. Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.