1. In a medium saucepan, boil 3 cups water. Turn off heat and stir in:

1 (7.3-oz) package Thai Kitchen Curry Stir-Fry Rice Noodles, setting aside season packet

 2. Let noodles soak in hot water for 3-5 minutes until soft but firm.

 3. Drain and rinse with cold water for 30 seconds. Set aside.

 4. Meanwhile in large skillet, heat 2 Tbsp olive oil over medium-high heat. Sauté for two minutes:

3 oz snow peas

1 carrot, sliced in 1½” julienne strips

 5. Add to pan and sauté for an additional minute:

1 small zucchini, quartered lengthwise and sliced

6-7 mushrooms, sliced

2 garlic cloves, minced

 6. Add to same pan and stir until heated through:

2 cups cooked shrimp

Softened noodles

Season packet

2 green onions, sliced

½ cup peanuts or cashews

(Make sure you don’t overcook; you want the vegetables to be tender crisp and all other ingredients just heated through.)

7. Serves 3-4.