Make It Now:

1. Sauce: Heat the oil in a 2 quart saucepan over medium-high heat. Add the onion and ginger and stir fry for 3-4 minutes, until soft. Add the curry paste; stir fry for 1 minute. Stir in the coconut milk, sugar, Sriracha, fish sauce, and soy sauce. Simmer for 15-20 minutes to reduce and thicken a bit, although it will still be a soupy consistency at the end. Stir in the lime juice. Taste and add more Sriracha or salt, if needed. (Move on to next steps while the sauce simmers.)
2. Noodles: Cook noodles according to package directions and drain. Set aside and toss with a little oil to keep from sticking.
3. Shrimp: Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Pat shrimp dry. Stir fry the shrimp until pink, about 2-3 minutes, seasoning lightly with salt and pepper while it cooks. Set aside on a plate.
4. Vegetables: Add 1 tablespoon oil to the same pan. Add frozen or fresh vegetables. Stir fry for about 5-7 minutes, until veggies are crisp-tender. Remove pan from the heat.
5. Assembly: Each person can build their bowl by adding noodles, veggies, shrimp, and sauce. Top the bowls with the purple cabbage, chopped peanuts, and a lime wedge.

Freeze For Later: Follow Step 1. After preparing the sauce, freeze in a freezer container or bag next to the frozen shrimp and frozen vegetables.

Prepare From Frozen: Note: You will need to have pasta, purple cabbage, peanuts, and lime wedges on hand. Thaw the shrimp in the refrigerator or in a colander by running cool water over them. Thaw the sauce in the refrigerator or using the defrost setting of the microwave. (Note: Do not thaw the frozen vegetables.) Follow cooking instructions starting with Step 2.