Chiang Mai Noodles

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces dried rice noodles
• 2 tablespoons sunflower oil
• 3 asian red shallots, chopped
• 2 zucchini, sliced
• 2 garlic cloves, sliced
• 8 cremini mushrooms, sliced
• 1 red bell pepper, diced
• 1/2 teaspoon dried chili pepper flakes
• 3 tablespoons thai green curry paste (homemade is better, but commercial will do)
• 1 cup coconut milk
• 1 cup vegetable stock
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar or 1 teaspoon light brown sugar
• 1 tablespoon fresh lime juice
• roasted unsalted peanuts, chopped
• chopped cilantro leaf

Recipe

• 1 cook noodles by following package directions; drain, refresh under cold running water and set aside.
• 2 heat a wok until it is hot; add in oil, then add in the shallots; stir-fry for 2 minutes.
• 3 add in the zucchini, garlic, mushrooms, and red pepper; stir-fry 1 minute.
• 4 stir in the chili flakes and curry paste; cook for 2 minutes.
• 5 pour in the coconut milk, stock, and fish sauce; stir in the sugar and bring to a boil.
• 6 reduce heat, and simmer, covered, for 10 minutes; add in the cooked noodles and heat through, stirring gently.
• 7 divide among 4 warmed bowls and serve, sprinkled with peanuts and cilantro.