• prep: 30 min
• cook: 15 min
• total: 45 min

servings:

7 Points Plus per serving -- 7 Servings -- Individual Serving approximately 2 cups

• 1 pound Shrimp, deveined and shelled (tail on optional)
• 1 8-ounce box Annie Chun's Pad Thai Noodles (Brown Rice if you can find them)
• 1 tablespoon canola oil
• 1/4 cup shallots, chopped
• 4 cloves garlic, chopped
• 2 teaspoons red curry paste (I like Thai Kitchen)
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 6 cups low sodium chicken broth (I like Trader Joe's Organic)
• 1 13.5-ounce can Light Coconut Milk
• 1/2 cup scallions, chopped
• 2 tablespoons fish sauce (I like Thai Kitchen)
• 2 tablespoons sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/2 pound snow peas, trimmed and cut into half crosswise
• 1/2 pound baby spinach leaves
• 1/2 cup cilantro, chopped
• 1 1/2 limes - 1 cut into 8 wedges for serving and 1 cut into 2 halves
• 1/2 tablespoon Sriracha Hot Chili Sauce (optional)

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