Make the noodles
In a 4-quart saucepan, combine the coconut milk, lime juice and zest, sugar, and fish sauce. Bring to a boil, lower the heat to a simmer, and cook until reduced to about 3 cups, 20 to 25 minutes.
Meanwhile, in a small bowl, whisk together the peanut oil, vinegar, mirin, sesame oil, and 1/4 tsp. salt until the salt dissolves.
Cook the rice noodles according to package directions. Drain, rinse, and toss with the vinegar mixture.
Add the peas, carrots, red pepper, and onion to the coconut milk mixture and simmer until crisp-tender, about 4 minutes. Add the noodles, and toss until heated through, about 2 minutes. Remove from the heat, cover, and set aside.
Make the shrimp
In a small bowl, whisk the curry paste with the eggs until well blended. In another small bowl, mix the panko, granulated garlic, granulated onion, sugar, and 1/2 tsp. salt.
Have ready a large rimmed baking sheet. Pat the shrimp dry with paper towels. Holding a shrimp by its tail, dip it into the egg mixture, coat with the panko mixture, and place on the baking sheet. Repeat with the remaining shrimp.
In a 12-inch cast-iron skillet, heat the peanut oil over medium heat until shimmering. Have ready a paper-towel-lined plate. Working in batches, fry the shrimp until golden brown, about 1 minute on each side, adding more oil to the skillet if necessary. Transfer to the plate.
Divide the noodle mixture among four shallow bowls. Top with the shrimp and garnish with the basil leaves (if using). Serve with the Sriracha and lime wedges on the side (if using).
nutrition information (per serving):
1000, Fat Calories
60, Saturated Fat
40, Polyunsaturated Fat
6, Monounsaturated Fat
Photo: Scott Phillips