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Ingredients
- <ul>
- <li>1 can coconut milk</li>
- <li>package of rice noodles (wide or thin)</li>
- <li>4 – 6 tbsp curry paste (red or green)</li>
- <li>2 tbsp brown sugar</li>
- <li>1 tbsp fish sauce</li>
- <li>1 tbsp lime juice</li>
- <li>1 – 2 tbsp oil (sesame or vegetable)</li>
- <li>1 tbsp minced ginger</li>
- <li>1 tbsp minced garlic</li>
- <li>pork, chicken, shrimp, tofu or other protein of choice</li>
- <li>small onion</li>
- <li>bell pepper</li>
- <li>hot peppers of choice (chilis) (fresh or dried)</li>
- <li>other veggies like shredded cabbage, carrots, zucchini, whatever you have on hand or in season</li>
- </ul>
- Soak noodles for 30 – 60 minutes in hot water (according to package directions)
- In a wok or large skillet, heat oil, onion, and meat (if not already cooked) and cook until done
- Add all vegetables and more oil if needed and cook for about 5 minutes
- Meanwhile, combine coconut milk, curry, ginger, and garlic and then add to the wok and cook an additional 5 minutes
- Add the softened noodles, fish sauce, and lime juice until well combined
- Optionally top with basil, cilantro, bean sprouts and serve
