Thaw frozen shrimp under a colander. Peel and devein but leave tail on. Set aside

Pour boiling water over your rice pad Thai noodles and soak for about 3-5 minutes or until just al dente. Drain, rinse with cold water and set aside. Do NOT over cook your rice noodles as no one like mushy noodles.

In a wok or medium pot, add 1 tablespoon of cooking oil of choice we used coconut oil

Add fresh ginger, onions and garlic and fry until just translucent not until brown. Add the red curry paste and stir quickly to get the chili oils activated. Add the coconut oil and cook on medium high heat and stir briskly just until the coconut milk breaks and then add sugar or sugar alternative, fish sauce, vegetable or chicken broth. Taste and check for seasoning. Adjust and add more fish sauce if you need it more savory, sugar if you want it more sweet and more red curry paste is you want it more spicy.

Next add your most firm vegetables and make sure your vegetables are cut up just small bite sized so they cook up quickly. We added our cooked frozen cubed kabocha squash and let the cook for about 7 minutes until tender then added the harder greener portion of the baby bok choy for a minute and then finally the leaves of the baby bok choy. The harder vegetables that take longer to cook put in first then followed by the softer quick to cook vegetables. If you are using cooked frozen vegetables you can just dump them all in at the same time. Add the shrimp at the very end and cook until pink and no longer translucent.

Add fresh lime juice to the tasty Thai curry.

Place one half portion of the cooked and drained rice noodles in each bowl

Ladle ½ of the noodles in each bowl, ladle a couple of scoops of delicious tasty Thai curry into each of your bowls. Garnish with cilantro and extra lime and enjoy!