Name: Thai Coconut Curry Shrimp Noodle Bowls
Total time: 35 min
Yield: 2 to 4
Ingredients: 3 tablespoons coconut oil; 1/2 pound raw peeled and deveined shrimp, (patted dry); 1/2 sweet onion, (sliced); 1/2 red bell pepper, (sliced); 1/2 orange bell pepper, (sliced); 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 garlic cloves, (minced); 1/2 teaspoon freshly grated ginger; 2 tablespoons red curry paste; 1/3 cup sugar snap peas; 1 (14-ounce) can full-fat coconut milk; 1 (14-ounce) can light coconut milk; 6 ounces cooked rice noodles, (or soba noodles… or spaghetti!); 3 tablespoons fresh chopped cilantro; 2 green onions, (sliced)