Thai Panang Curry Bowl with Shrimp

Ingredients

• 1 pound colossal shrimp from Sprouts Fish Market
• 2 tablespoons Sprouts' Extra Virgin Olive Oil (divided)
• 1 tablespoon Minced Garlic
• 1 tablespoon Minced Ginger
• 2 organic bell peppers (diced)
• 1⁄4 red onion (sliced)
• juice from 1 lime
• 2 cups Water
• 27 ounces Sprouts' coconut milk (~two, 13.5oz cans)
• 1⁄4 cup powdered peanut butter (or sub regular)
• 2 tablespoons Oyster Sauce (or sub fish sauce)
• 1 tablespoon Thai red curry paste
• 1 tablespoon Coconut Sugar
• 1⁄2 tablespoon Sprouts' soy sauce (or sub coconut aminos)
• 4 ounces red rice noodles
• for garnish: (green onion, cilantro, broccoli sprouts, red cabbage, peanuts)