Prep: 1. Cook noodles according to package directions; drain. 2. Slice/mince/grate: celery (chop and save leaves), onion, lemongrass, ginger, basil, mint. 3. In a bowl, whisk coconut milk, red curry paste, brown sugar, rice vinegar, and fish sauce until sugar dissolves. Make: 1. Heat a large wok or skillet over high heat; add 1 tablespoon oil. 2. Add shrimp, stir-fry 4 min., and remove from pan. 3. Return pan to high heat and add 1 tablespoon oil. 4. Stir-fry celery, onion, lemongrass, and ginger for 1 min. 5. Add coconut milk mixture to pan; cook 3 min. or until sauce is slightly thickened. 6. Add noodles, shrimp, basil, and mint to pan; toss to coat. 7. To serve, sprinkle with cashews and celery leaves with lime wedges on the side.
Make it your own by adding your favorite veggies, we love snow peas and sugar snap peas!