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1
Blend basil, nuts and vinegar in processor until nuts are finely ground.
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2
With machine running, gradually add oil and blend well.
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3
Season to taste with salt and pepper.
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4
Transfer to small bowl.
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5
(Dressing can be made 1 day ahead.
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6
Cover and refrigerate.
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7
Bring to room temperature before using.)
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8
Whisk coconut milk and curry paste in medium saucepan over medium-low heat until blended; bring to simmer.
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9
Add shrimp and simmer until shrimp are almost opaque in center, about 3 minutes.
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10
Remove from heat.
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11
Refrigerate shrimp in curry liquid, uncovered, until very cold, about 2 hours.
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12
Place rice sticks in medium bowl.
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13
Cover with very hot water.
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14
Let stand until tender, about 25 minutes.
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15
Drain rice sticks.
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16
(If using pasta, cook in pot of boiling salted water until just tender but still firm to bite.
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17
Drain well; rinse pasta with cold water and drain again.)
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18
Using knife or poultry shears, cut rice sticks or pasta into shorter (about 6-inch) lengths.
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19
Place noodles in medium bowl and toss with enough dressing to coat.
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20
Combine cabbage, bok choy, green onions and chopped cilantro in large bowl.
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21
Toss with enough dressing to coat.
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22
Season with salt and pepper.
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23
Divide greens among plates.
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24
Top with noodles.
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25
Drain shrimp; place atop noodles, dividing equally.
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26
Garnish with cilantro sprigs.
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27
Pass any remaining dressing separately.
