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Ingredients

• 1/2 c. Tropical Asian Curry Paste see * Note
• 2 Tbsp. Coconut lowfat milk
• 2 Tbsp. Fresh lime juice
• 2 Tbsp. Fish sauce
• 1/2 lb Rock shrimp rinsed, liquid removed
• 1/2 lb Shanghai egg noodles blanched, refreshed
• 1 c. Minced garlic chives
• 1 c. Bean sprouts
• 1 x Red bell pepper julienned
• 2 x Bok choy heads julienned
• 1 c. Snow peas or possibly snap peas blanched, refreshed

Description

In A Warm Wok, Add In Tropical Asian Curry Paste, Coconut Lowfat Milk, Juice And Fish Sauce And Mix Well. Add In Shrimp And Quickly Cook, About 1 Minute. Add In Noodles, Chives And…

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