Chiang Mai Noodles

Name: Chiang Mai Noodles
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by ratherbeswimmin

"Stir-fry for my sister, Renee."

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Ready In:: 1hr 15mins
Ingredients:: 16
Serves:: 4

ingredients

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

directions

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