Very Veggie Shrimp & Mushroom Pad Thai

• 1 bundle (about 6 oz.) rice pad thai noodles
• 1 tablespoon toasted sesame oil
• 2 king oyster mushrooms, sliced into scallop-sized rounds
• 2-3 baby bok choy, chopped
• 1 bell pepper, seeded and chopped
• 8 oz. large shrimp, peeled and deveined
• 1 tablespoon freshly grated ginger
• 1 tablespoon chili crisp
• 1 tablespoon thai red curry paste
• ¾ cup coconut milk

Place the noodles in a large, heatproof vessel. Add enough boiling water to cover the noodles fully and place a plate or lid over the bowl.

While the noodles soak, heat the sesame oil in a large sauté pan over medium-high heat. Add the sliced king oyster mushrooms and sauté until they are golden on the outside and tender on the inside. Add the chopped bok choy and bell pepper and sauté until the vegetables are crisp-tender. Add the shrimp, ginger, and chili crisp and stir-fry until the shrimp is pink throughout.

Add the drained noodles, curry paste, and coconut milk and toss well to coat everything in the pan fully and evenly. Remove from the heat and serve immediately.

• Yields: 3-4 servings
• Preparation Time: 30 minutes