Ingredients
- 12 ounces rice noodles
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 medium onion thinly sliced
- 4 teaspoons fresh ginger grated
- 3 tablespoons red curry paste
- 1 1/2 teaspoons cornstarch
- 1 14-ounce can coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 1 1/2 tablespoons freshly squeezed lime juice
- 1/4 cup fresh cilantro chopped
Instructions
- Cook the rice noodles according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the garlic, onion, and ginger, sautéing until fragrant.
- Stir in the red curry paste and cook for 1 minute. Mix cornstarch into coconut milk until smooth.
- Pour in the coconut milk, soy sauce, and maple syrup, and bring the mixture to a simmer. Cook for 5 minutes, or until slightly thickened.
- Add the cooked noodles to the skillet along with the red bell pepper and carrot. Toss everything together and cook for an additional 3 to 5 minutes. Remove from the heat, then stir in the lime juice and cilantro. Serve hot.
