Chiang Mai Noodles

Stir-fry for my sister, Renee.

• Ready In: 1 hr 15 mins
• 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

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