Ingredients

4 ounces uncooked wide rice sticks (pad Thai noodles)

2 tbsp peanut oil, divided

1 1/2 pounds large shrimp, peeled and deveined

1 cup vertically sliced onion

1 cup (1/8 inch thick) diagonally sliced celery

2 tbsp finely minced lemongrass

1 tablespoon grated peeled fresh ginger

1 cup light coconut milk

2 tbsp Thai red curry paste

1 1/2 tbsp brown sugar

2 tsp rice vinegar

1 1/2 tsp fish sauce

1 cup mung bean sprouts

2 tbsp thinly sliced fresh mint

1/4 cup chopped unsalted, dry-roasted cashews

1/4 cup celery leaves

8 lime wedges

Preparation

  1. Cook noodles according to package directions; drain

  2. Heat a large wok or skillet over high heat. Add 1 tbsp spoon oil to pan; swirl to coat. Add shrimp; stir-fry 4 minutes. Remove shrimp from pan. Return pan to high heat. Add remaining 1 tbsp oil; swirl to coat. Add onion, celery, lemongrass and ginger; stir-fry 1 minute. Combine coconut milk and next 4 ingredients (through fish sauce) in a bowl, stirring with a whisk until sugar dissolves. Add coconut milk mixture to pan; cook 3 minutes or until sauce is slightly thickened.

  3. Add noodles, shrimp, bean sprouts, basil and mint to pan; toss to coat. Divide noodle mixture among 4 shallow bowls; sprinkle with cashews and celery leaves. Serve with lime wedges