Ingredients

• 8 ounces dry brown rice noodles
• 2 cups broccoli florets
• 2/3 cup light coconut milk
• 1 T tomato paste
• 3 T natural nut 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 think strips
• 1 cup bean sprouts
• 24 medium raw shrimp, peeled, deveined and rinsed under cold running water

Directions

1. Bring 2 medium pats of water to a boil over high heat.

2. 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. Rinse in hot water and set aside.

3. In 2nd pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.

4. Meanwhile, in a bowl, add coconut milk, tomato paste, nut butter, ginger, garlic, pepper flakes and lime juice. Use a whisk to thoroughly combine.

5. Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping.

6. Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.

7. Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.

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