Cook rice noodles according to package directions. In a large dutch oven, saute garlic, ginger, sweet potato noodles and shrimp for 2 minutes.
Add zoodles, coconut milk, curry paste and peas.
Bring to a boil, reduce heat and simmer 10 minutes or until shrimp are cooked and veggie noodles reach desired tenderness.
Stir in rice noodles and fresh spinach and cook 2 minutes until spinach is wilted.
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