Chef Bobby’s Autumn Thai Noodles

Chef Bobby’s Autumn Thai Noodles  This is a fantastic meal for getting the tickle out of your chest during the fall months as the weather starts to change. The ginger. The jalapeño, And the coconut really make this meal, almost medicinal. To eat healthy and clean food is a blessing. I’m sure you’re going to enjoy this.  Ingredients • 1 tbsp olive oil • 3/4 lb large shrimp peeled & deveined • 1 ea shallot peeled & minced (~2 tbsp) • 1.5" piece ginger peeled & minced (~2 tbsp) • 1 ea jalapeño chopped small (~3 tbsp) • salt & black pepper • 1 tbsp red curry paste* • 1 13.5oz can coconut milkfull fat or reduced fat • ½ ea lime, juiced (~1 tbsp) • 2 tsp coconut aminos or sub soy sauce • 2 cups of Roasted pumpkin or Butternut squash cubes.  • 1 tbsp coconut sugar • 1 cup snap peas sliced on the bias • ¼ cup chopped fresh cilantro • 10 oz pad thai noodlescooked according to package instructions Instructions • In a small mixing bowl add peeled & deveined shrimp, olive oil, shallot, ginger, jalapeño. Stir to combine and sprinkle with salt & ground pepper. • Heat a medium cast iron to medium heat and add shrimp, cooking for 5-7 minutes total (shrimp should be tightly curled). Remove from pan and set aside. • Add curry paste and stir to combine. Add coconut milk, lime juice, coconut aminos, and coconut sugar. Simmer for 10-12 minutes to allow sauce to thicken. • While sauce is cooking, prepare rice noodles according to package instructions and set aside. • After 10-12 minutes, add shrimp and roasted squash back to pan with sauce, along with shrimp and snap peas. • Stir in cooked pad thai noodles until evenly coated with sauce. Finish by topped with chopped cilantro and serve