Thai Coconut Shrimp Pasta

I decided to go for a taste of Thai the other night with two ingredients I love:
peanut butter & bean sprouts…………
I mean Pasta 🙂

Thai Coconut Shrimp

8 oz dry brown rice noodles (I could not find these at HyVee but I did find Soba Buckwheat noodles that looked fun…all else fails use whole wheat pasta)

2 cups broccoli
2/3 c light coconut milk (I could not find light, so I used regular and watered it down a bit by
adding H20, you could also use skim milk)

1 T tomato paste
3T natural peanut butter

1 tsp ginger, ground
4 cloves garlic, minced
1/4 tsp red pepper flakes (be generous as these give a nice kick)
dash or two of cayenne pepper (J likes it hott)
juice of 1/2 lime
1 red bell pepper, sliced into thin strips
1 c bean sprouts

24 medium cooked shrimp, peeled


Cook pasta according to directions. Once cooked place in strainer and rinse with hot water (prevents noodles from sticking together).

Fluff noodles with a fork and set aside. In a bowl add, coconut milk, tomato paste, peanut butter, spices, and lime juice. Use a fork or whisk to combine well. Simmer coconut mixture, bell pepper and bean sprouts in non stick pan over medium-low heat for 5 minutes. Stir often. Add shrimp, broccoli, and noodles.

Heat entire mixture till it is HOT. Serve and enjoy.

Watch KCCI channel 8 news Wednesday the 9th at 5pm…you might see a familiar face 🙂 I will be introducing Sara B Consulting to DSM! Very excited about the opportunity.
J now wears a new hat to go along with husband, CFO, and taste tester………….Agent.

Happy Anniversary to my parents Lee and Kay! Yesterday they celebrated 38 years of bliss! Love you!

oh, and good luck to Jeremy, Marie (sister-in-law), Kyndi (friend) and everyone else running Dam to Dam tomorrow.

Until next time…
look good, feel good, do good