Begin by bringing a large pot of water to a boil. Add the rice noodles and cook according to package instructions until al dente. Drain and set aside.
In a skillet or wok, heat a splash of oil over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the red curry paste and cook for another minute, allowing the flavors to meld.
Pour in the light coconut milk, stirring to incorporate the curry paste. Add the dried ginger, soy sauce, Truvia, and tomato paste, mixing well. Let the sauce simmer for 5-7 minutes until slightly thickened.
Add the frozen Asian veggies to the sauce, followed by the cooked shrimp. Stir everything together and cook for an additional 3-5 minutes until the veggies are heated through.
Finally, add the cooked rice noodles to the skillet, tossing everything together to ensure the noodles are well coated with the sauce. Cook for another minute to heat through.
Plate your delicious Macro Friendly Red Curry Noodles with Shrimp, and enjoy the vibrant flavors and satisfying textures. You can top it with fresh herbs like cilantro or basil for an extra pop of freshness.
