Thai Red Curry Noodles

I know it seems wrong to play favorites, but I can't help it. Out of all the recipes I've created for my five cookbooks (and those that aren't in my cookbooks - yet), there are just some recipes I love mostest of all. And yeah, this happens to be one of them. Supremely flavorful and nourishing, this dish is also easy to make - it comes together in just about 20 minutes. I hope you love it as much as I do!

Photo by Anna Pelzer of Vegan Creative

Recipe from my 100 Vegan Entrees e-book (yours as a bonus gift when you buy a set of my other four cookbooks)

Thai Red Curry Noodles

8 oz. whole grain rice noodles, the kind you would use for Pad Thai (I use Annie Chun’s or Explore Asian brown rice noodles)
2 tablespoons Thai red curry paste (such as Thai Kitchen brand)
One 14 oz. can coconut milk, regular
5 large cloves garlic, minced or pressed
2 tablespoons grated fresh ginger
½ cup (packed) EACH: finely chopped green onions and chopped cilantro
¼ cup fresh lime juice
¼ cup (packed) fresh basil, cut into thin ribbons
1 teaspoon sea salt

1. Prepare the noodles according to the directions on their package.

2. While the noodles are cooking, you can get the rest of the dish together. In a large bowl, place the curry paste and a little of the coconut milk. Whisk together until smooth. Add the remaining coconut milk and whisk again until emulsified.

3. Add the remaining ingredients to the bowl and stir well.

4. Once the noodles are al dente, drain them very well and add them to the bowl. Stir gently to thoroughly combine. Serve at room temperature.

Serves 4/GF/SF/Blue (according to the health guidelines in my cookbooks)