Thai Green Curry Noodles with Coconut Milk

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 1 cup broccoli florets chopped
• 1 red bell pepper sliced
• 1 cup snap peas trimmed
• 1/2 cup carrots julienned
• 1 can coconut milk
• 3 tbsp green curry paste
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice freshly squeezed
• 1/4 cup fresh basil chopped
• 1/4 cup fresh cilantro chopped

Instructions

1. 1 Cook the rice noodles according to the package instructions, then drain and set aside.
2. 2 In a large pan, heat the vegetable oil over medium heat.
3. 3 Add the broccoli, red bell pepper, snap peas, and carrots to the pan. Stir-fry the vegetables for 5-7 minutes, or until they begin to soften.
4. 4 Reduce the heat to low and add the green curry paste. Stir the paste with the vegetables for about 1 minute until fragrant.
5. 5 Pour in the coconut milk, soy sauce, and brown sugar. Stir well to combine, and let the mixture simmer for 5 minutes.
6. 6 Add the cooked noodles to the pan, tossing them gently to coat with the curry sauce.
7. 7 Stir in the lime juice and fresh basil. Cook for an additional 2 minutes.
8. 8 Remove from heat and garnish with fresh cilantro before serving.