Yellow Curry with seared shrimp & beans Recipe

Ingredients

• 4 oz. brown rice pad Thai noodles (such as Lotus Foods)
• 4 Tbsp. vegetable oil, divided
• 4 oz. Chinese long beans or string beans, trimmed
• 2 Tbsp. minced garlic
• 1 Tbsp. each minced ginger and scallion whites
• 2 Tbsp. low-sodium soy sauce
• 2 Tbsp. rice vinegar
• 1 Tbsp. toasted sesame oil
• 1 can coconut milk (13.5 oz.)
• 3 Tbsp. yellow curry paste
• 1 Tbsp. brown sugar
• 2 Tbsp. each fish sauce and lime juice
• 12 extra jumbo shrimp (16-20 count/8–12 oz.), peeled and deveined
• Lime wedges
• Thai or sweet basil leaves
• Chopped cilantro
• Sliced scallion greens