2extra-large eggs(I used Eggland's Best for superior taste and nutrition)
2cupsfresh pineapplecubed
8ouncescooked shrimpdeveined and with tails removed
5tbspolive oil
Instructions
Preparing Rice Noodles
Bring a pot of spring water to a boil.
Pour over dry rice noodles in a bowl large enough for them to lay flat. Allow to soak for 25 minutes.
Drain immediately and set aside.
Preparing Sauce
In a sauce pot, combine coconut milk, lime juice, and Thai red curry paste. Heat over a medium heat, stirring frequently.
Preparing Entree
In a wok, heat 1 T olive oil over medium-high heat.
Carefully add eggs, stirring and pulling a spatula gently across the bottom of the pan to prevent eggs from browning.
When eggs are cooked (about 3 minutes), push up the sides of the wok so that they stay warm.
In separate batches, stir-fry onions and peppers, bean sprouts, pineapple, and shrimp, adding another tablespoon of oil to the fan before each new batch. Each batch should take about 2-3 minutes, with veggies and pineapple softening only slightly but being warmed all the way through.
As each ingredient finishes, push it up along the sides of the wok--or onto the ledge of the wok, if yours has one--so that the ingredients will stay warm while the rest are cooking.
Serving the Meal
Arrange half the rice noodles on each of two plates.
Top each plate with half of vegetable/egg/shrimp mixture. Pour 3/4 cup sauce over each plate.
Serve as-is, or toss ingredients together first, if desired. ENJOY!