Ingredients

For the sauce
• 1/2 onion diced
• 3 garlic cloves diced
• 1-2 Tb red chili paste
• 1 jalapeno sliced into rings
• 1 red bell pepper diced
• 2 Tb Tamari or soy sauce
• 2 Tb honey or agave
• 1 Tb sesame oil
• 1 Tb butter
• 1/4 cup heavy cream or coconut milk
• 1 package rice noodles
• handful of chopped cilantro
• handful of chopped scallions
For the shrimp
• 1 pound medium shrimp (peiled and deveined)
• 1 Tb butter
• 1 Tb sesame oil
• 1 tsp coriander
• 1/2 tsp kosher salt plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp cayenne

Instructions

For the sauce
1. In 1 Tb butter and 1 Tb sesame oil, saute onion, garlic, jalapeno and red pepper until soft on medium heat, about 5 minutes.
2. Add 1-2 Tb chili paste (I like it super spicy so I made this with 2 heaping Tb!)
3. Stir to combine and continue stirring occasionally for another 5 minutes.
4. Add 2 Tb honey, 1/4 cup cream, 2 Tb Tamari, stir to combine and turn heat to low.
5. Boil water for pasta and toss rice noodles in. Let cook for 5-7 minutes until you like the texture. Watch the time on these, because they can get mushy if you leave in them in much longer than 7 minutes!
For the shrimp
6. Mix together coriander, salt, pepper and cayenne and sprinkle on the shrimp.
7. Heat a frying pan (I like using a cast iron skillet) with 1 Tb butter and 1 Tb sesame oil until butter is bubbling.
8. Add shrimp and do not move around pan. Set your timer for 3 minutes and turn over.
9. Set your timer for another 2 minutes and turn over. Take out of hot pan immediately and set aside until ready to serve. (Get these on the plate quick so they're super fresh!)
To put together your dish
10. Drain rice noodles and mix with the sauce.
11. Top with shrimp, cilantro and scallions.