Vegetable Coconut Green Curry with Rice Noodles
14 oz rice sticks
14 oz can coconut milk
1 tbs green curry paste
3 tbs soy sauce (gluten free)
1 medium red onion, 1/4 moons
16 oz fresh mushrooms, sliced
2 cloves garlic, minced
1 medium red bell pepper, matchsticks
1 medium heat level chile pepper, diced
14 oz frozen sugar snap peas, thawed
3 tbs chopped fresh cilantro
Cook the rice noodles.
Meanwhile in a small saucepan gently simmer the coconut milk, green curry paste and soy sauce.
In a skillet saute the onions until they are tender.
Add the mushrooms and continue to saute.
Once the mushrooms are lightly browned add the garlic, red bell pepper and chile pepper.
Continue to saute until the peppers are cooked to a tender crisp.
Add the sugar snap peas and heat through.
To serve layer rice noodles then sauted vegetables topped with the green curry sauce and garnished with the cilantro.