Shrimp and snap pea curry with noodles

After the success of my kung pao chicken last week, I almost made it again with this week's batch of snap peas, but I figured I should mix things up a bit. I wanted to use the garlic chile sauce I'd bought though, so I found a curry that looked like it'd be good with a kick to it. I followed this recipe for shrimp bean curry. I used garlic scapes and spring onions in place of shallots, snap peas in place of green beans, fresh lime instead of lime leaves, and added some garlic-chile sauce until it was as spicy as I like. At the end, I added a bag of cellophane noodles, which ended up soaking up all the sauce, but added some nice substance to the dish.