Bring a large pot of salted water to a boil. Add the spaghetti (or desired noodles) and cook per the package instructions. Be SURE to save about 1 ½ cups of starchy pasta water during the last minute of cook time. Drain the noodles and return them to the pot.

While the spaghetti is cooking, heat 1 tablespoon avocado oil in a ceramic-coated nonstick pan over medium heat. Use paper towels to pat as much moisture from the shrimp as possible. Season all over with pinches of salt and pepper. When the oil is hot, add the shrimp and cook for 60-90 seconds per side, until slightly opaque, pink and curled into a ‘c’ shape. Remove the shrimp to a large bowl.

Add another ½ tablespoon of avocado oil to the pan over medium-high heat. Sauté the snap peas, mini peppers, and shallot for 5 minutes, until crisp-tender. Remove it to the same bowl as the shrimp.

Add the remaining ½ tablespoon avocado oil to the pan and reduce the heat to medium-low. Add the garlic and ginger, sautéing for 60 seconds until fragrant. Add 2 tablespoons brown sugar and ½ cup of coconut milk, whisking to combine. Add ½ cup peanut butter, whisking quickly, it’ll be thick and look kinda scary, just keep stirring to combine! Gradually whisk in ¾ cup starchy pasta water. If your sauce is still pretty thick, you can continue to add pasta water until your desired consistency is reached.

Season the sauce with 1-2 teaspoons sriracha, 2 tablespoons lime juice and 1 ½ tablespoons fish sauce. Taste and adjust seasonings, if desired.

Dump the shrimp, veggies and sauce into the pot with the noodles and toss well to combine, adding splashes of reserved water, as needed.

Finish by folding in ¾ cup crushed peanuts, ½ cup green onions and ½ cup Thai basil.

Serve immediately.