Cooking Method:

• Prepare the Rice Noodles: Cook the rice noodles according to the package instructions until al dente. Drain and set aside.
• Prepare the Curry Sauce: In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, and sauté until softened and fragrant.
• Add the Protein: Push the garlic and onion to the side of the skillet and add the cubed or sliced protein (tofu, chicken, shrimp, etc.) to the center. Cook until browned or cooked through, then mix with the garlic and onion.
• Add the Vegetables: Add the thinly sliced bell pepper and julienned carrot to the skillet. Stir-fry for a few minutes until the vegetables are tender-crisp.
• Prepare the Curry Sauce: In a bowl, whisk together the coconut milk, red curry paste, soy sauce, brown sugar, and lime juice until well combined. Pour the sauce into the skillet with the cooked protein and vegetables.
• Simmer the Curry: Bring the curry sauce to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Season with salt and pepper to taste.
• Combine with Noodles: Add the cooked rice noodles to the skillet with the curry sauce and toss everything together until the noodles are evenly coated with the sauce and heated through.
• Serve: Divide the Coconut Curry Noodles among serving bowls and garnish with fresh cilantro leaves and lime wedges. Serve hot and enjoy!