Thai Shrimp Pasta

Thai food is possible without soy sauce and peanuts. It doesn't quite taste the same, but, it is still good. N.B. I am off onions as well because they give my son horrible gas. Feel free to chop some shallots or onions into this dish, they would be delicious.

Thai Shrimp Pasta (for 2 with leftovers)

• 8 ounces rice noodles
• 1 tablespoon lemon grass
• 2 teaspoons dried basil or several leaves chopped and washed
• 2 tablespoons olive oil
• 3-4 cloves of garlic crushed (we REALLY like garlic in this house)
• 2 teaspoons grated fresh ginger
• 1/2 can coconut milk
• 1 head bok choi, washed and chopped. Separate the white parts from the leaves
• 1/2 pound shrimp

Boil water for pasta. Cook noodles until just done, do not overcook!
In a skillet heat lemon grass and basil over medium low heat until fragrant (2ish minutes)
Add olive oil and heat
Add garlic and ginger and saute
Add bok choi stems and saute
Add bok choi leaves
Add coconut milk
Add shrimp and cook together until shrimp is cooked.

Serve over noodles