• 16 ounces brown rice noodles, cooked according to package directions
  • 1 tablespoon coconut oil
  • 1 cup zucchini noodles
  • 2 cups snow peas
  • 1 red bell pepper, thinly sliced
  • 3 large carrots, thinly sliced
  • 1 yellow onion, thinly sliced
  • Optional: roasted peanuts, cilantro, lime wedges

Cooking Instructions

To make the sauce, heat the oil in a large skillet over medium heat. Stir in the garlic, and cook about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, coconut sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce is thick and smooth.

In a large saute pan or wok, heat the coconut oil over medium-high heat. Add all vegetables, and saute 4-5 minutes, stirring constantly. Add cooked noodles, and saute 2-3 minutes more. Pour peanut sauce over noodle mixture and toss to coat.

Serve warm topped with peanuts, cilantro and lime wedges.