This Thai-inspired dish consists of Rice noodles that are coated in a Roasted Butternut Squash, Red Curry Coconut Sauce. Topped with Sauteed Garlic Shrimp, mushrooms and Red Pepper.
1Butternut SquashPeeled, Cored, Cubed. (can also use a large yam or sweet potato)
1OnionPeeled and Quartered then broken apart. (Yellow or Sweet)
3ClovesGarlicPeeled, Left Whole
1TablespoonCanola Oil
¼TeaspoonSalt
¼TeaspoonPepper
Garlic Shrimp
16Argentinian ShrimpPeeled, Deveined and Tail Removed
Garlic Powder
Parsley
Toppings
1TeaspoonCanola Oil
1Red Bell PepperJulienned (Cut into long thin strips)
6White Button MushroomsThinly Sliced
1StalkGreen OnionJulienned (Cut into long thin Strips)
¼CupCilantro
Noodles
1CupWater
2CupsChicken Stock
250GramsRice Noodles
Sauce
3TablespoonsRed Thai Curry Sauce
1TablespoonHoney
The Roasted Vegetables
Instructions
Roast The Vegetables
Preheat the oven to 400°F
Cut the top and bottom off of the butternut squash. Stand the squash up and then, Using a vegetable peeler, remove the skin. Cut the squash in half and then use a spoon to remove the seeds. Cut the squash into 1-2" Chunks.
Peel and cut the onion in quarters, then break it apart. Remove the skin from the garlic cloves. You can leave them whole to roast.
Place vegetables on a baking sheet that is lined with parchment, aluminum foil or a silicone mat. Toss in oil, salt and pepper.
Roast for 20-25 minutes or until the squash can be easily pierced with a fork
Garlic Shrimp
While the vegetables are roasting, prepare the shrimp. I use frozen shrimp for this recipe. If you can find frozen Argentinian shrimp that is deveined, peeled and has the tail removed you are living the good life and can simply add the seasonings to the shrimp, and it will marinate as its thaws.If your shrimp still has the tail or vein or shell then run it under cold water and work to remove these things and then add the seasonings. Set aside until ready to cook.
Noodles
In a Large Pot, add the water and chicken stock. Bring to a boil. Add rice noodles and turn off the heat. You don't want to boil rice noodles as you do pasta. Just soak the noodles in the broth for about 8 minutes. (or for the amount of time indicated on your rice noodle package!)
Sauce
Place the roasted Vegetables in a blender. Add the Red Thai Curry Paste, Honey and a can of Coconut Milk. Blend until Smooth
Add this blended sauce to your noodles and stir to combine. (If you love cilantro, you can steep a bundle of fresh cilantro in the sauce for a few minutes)
Cook the toppings and Shrimp
While the rice noodles are soaking in the broth: Saute the shrimp and toppings.
In a nonstick pan add canola oil and heat to med-high heat. Add in shrimp and saute for 2 minutes and then add in the red pepper and mushrooms. Cook until the shrimp is done.
Combine
Add the shrimp and vegetables to the rice noodles and toss to combine.Divide into four serving bowls and top with green onion and Cilantro