Using large shrimp helps avoid over cooking.
This recipe is even great with boneless chicken breast in place of the Shrimp!
The flavor of sesame oil goes away while cooking by adding more at the end along with some toasted sesame seeds adds flavor and some crunch.
2 Green Onions (greens only) Plus extra Greens for garnish
1 tsp Red Curry Paste
1 tsp Ground Ginger
2 tsp Toasted Sesame Oil
1 tbs Vegetable Oil
1 lb Extra Large Shrimp (peeled & deveined)
1 lb Asparagus, trimmed & cut to 1 1/2 lengths
1/2 cup Sugar Snap Peas, ends trimmed
1/2 cup Water
1/4 cup Oyster Sauce
1 tbs Toasted Sesame Seeds
1/2 Box THAI Brown Rice Noodles
Combine Green Onion Greens, Red Curry Paste, Ginger and 1 tsp Sesame Oil in bowl.
Heat Vegetable Oil in 12" skillet, over high heat until just smoking.
Add Shrimp and cook until just opaque, about 1 minute.
Clear center of skillet, add Green Onion Mixture and cook mashing mixture into pan about 30 seconds. Stir mixture into the Shrimp then transfer to a bowl.
(In the meantime, bring a large pot of water to boil. Remove from heat. Add 1/2 box of THAI Brown Rice Noodles, stir to separate. Let stand 5 minutes or until noodles are tender but firm. Drain noodles in colander. Rinse with cold water.)
Back to the skillet, reduce the heat to medium. Add the Asparagus, Sugar Snap Peas and Water to the empty skillet. Cover and cook for 3 minutes. Uncover and simmer until Asparagus in just tender, about 2 minutes.
Add the Shrimp Green Onion Mixture from bowl along with the Oyster Sauce, cook until sauce is thickened and the Shrimp are cooked through, about 1 minute.
Stir in Sesame Seeds, the remaining 1 tsp Sesame Oil and Cooked THAI Brown Rice Noodles.
Sprinkle with Scallion Greens. Enjoy