|1 8 oz package||rice noodles|
|1 tbsp||coconut oil|
|2 cloves||garlic (minced)|
|1 tbsp||fresh ginger (minced)|
|3 tbsp||green curry paste|
|1 14 oz can||coconut milk|
|1 cup||veggie stock|
|1 small||onion (diced)|
|1 medium||red pepper (sliced into strips)|
|2 cups||broccoli florets|
|2 tbsp||thai basil (cut into large pieces)|
To cook the rice noodles, heat 4-5 quarts of water on high until the water boils. Add in the rice noodles and boil 4-5 minutes until tender, stirring occasionally. Drain and rinse under cold water.
Chop up all your ingredients. Then, in a large pan add oil, garlic, ginger and green curry paste on medium heat for 5 minutes until fragrant.
Add the coconut milk and veggie stock and mix everything together well. Then, add the red pepper, onion, broccoli, snap peas and mushrooms and cook for 10 minutes until vegetables are tender but crisp. Remove from heat and add the basil leaves.
To serve, add rice noodles to a bowl then add the green curry sauce with vegetables on top. Garnish with lime juice, cilantro, spring onions and/or sesame seeds.