Cook Grow Preserve

Curry Rice Noodles

Prep: 30

Stove Time: 15

  • 1 can coconut milk
  • package of rice noodles (wide or thin)
  • 4 – 6 tbsp curry paste (red or green)
  • 2 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 – 2 tbsp oil (sesame or vegetable)
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • pork, chicken, shrimp, tofu or other protein of choice
  • small onion
  • bell pepper
  • hot peppers of choice (chilis) (fresh or dried)
  • other veggies like shredded cabbage, carrots, zucchini, whatever you have on hand or in season

  1. Soak noodles for 30 – 60 minutes in hot water (according to package directions)
  2. In a wok or large skillet, heat oil, onion, and meat (if not already cooked) and cook until done
  3. Add all vegetables and more oil if needed and cook for about 5 minutes
  4. Meanwhile, combine coconut milk, curry, ginger, and garlic and then add to the wok and cook an additional 5 minutes
  5. Add the softened noodles, fish sauce, and lime juice until well combined
  6. Optionally top with basil, cilantro, bean sprouts and serve