Chiang Mai Noodles

• 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
• 12 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

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.

rice noodles, sunflower oil, asian red shallots, zucchini, garlic, mushrooms, red bell pepper, chili pepper, thai green curry, coconut milk, vegetable stock, fish sauce, palm sugar, lime juice, peanuts, cilantro leaf

Taken from www.food.com/recipe/chiang-mai-noodles-284303 (may not work)