Ingredients

The following ingredients have 4 Servings
  • 8oz wide rice noodles
  • 2 tablespoons red curry paste (I used the Thai Kitchen brand)
  • 3 garlic cloves, minced
  • 1 14oz can coconut milk (see note)
  • 2 tablespoons low sodium soy sauce or gluten-free tamari
  • 2 teaspoons coconut sugar or brown sugar
  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1 bell pepper, julienned

Instruction

  • In a large bowl filled with warm water, soak the rice noodles for 25-30 minutes until mostly softened.
  • In a saucepan, heat the chili paste over medium heat for 1 minute, stirring constantly so it doesn’t burn.
  • Add the garlic and continue to cook for 30 seconds until fragrant.
  • Add the coconut milk, soy sauce, and sugar and bring to a simmer then reduce the heat to low.
  • Add 3 tablespoons of the coconut sauce to a large skillet and heat over medium-high heat.
  • Add the broccoli, carrots, cabbage and bell pepper and cook for 5 minutes, stirring occasionally.
  • Add the softened rice noodles to the vegetables and pour the sauce over everything in the skillet.
  • Continue to cook over medium heat until the noodles are al dente and the sauce has thickened.