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 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 cup fresh basil, chopped
• 1 cup fresh cilantro, chopped

1. 01
   Cook the rice noodles according to the package instructions, then drain and set aside.
2. 02
   In a large pan, heat the vegetable oil over medium heat.
3. 03
   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. 04
   Reduce the heat to low and add the green curry paste. Stir the paste with the vegetables for about 1 minute until fragrant.
5. 05
   Pour in the coconut milk, soy sauce, and brown sugar. Stir well to combine, and let the mixture simmer for 5 minutes.
6. 06
   Add the cooked noodles to the pan, tossing them gently to coat with the curry sauce.
7. 07
   Stir in the lime juice and fresh basil. Cook for an additional 2 minutes.
8. 08
   Remove from heat and garnish with fresh cilantro before serving.