Thai Red Curry Noodles (Ready in 20 Minutes!)

choosingchia.com

Fern Vogt

½ pack rice noodles (about 8oz)

2 tbsp Thai red curry paste

2 garlic clove, finely chopped

1 cup full-fat coconut milk (from a can)

¼ cup-½ cup low-sodium vegetable broth

1 to 2 tbsp soy sauce (depending on how salty your soy sauce is, use gluten-free if needed)

1 tbsp maple syrup (can sub honey or agave)

1 tbsp freshly squeezed lime juice

Cilantro, sliced green onion, and sesame seeds to top

Directions at choosingchia.com

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