Published Jan 09, 2015

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Description

These flavorful, saucy noodles boast loads of antioxidants — plus, they come together in under 30 minutes. Because the garlic and ginger are added raw to the dish, their flavor may be too intense for more-conservative palates. If that’s you, start with half the amount of each, then add more to taste.

Ingredients

8 ounces whole grain rice noodles, the kind you would use for Pad Thai (I use Annie Chun’s brown rice noodles)

8 ounces whole grain rice noodles, the kind you would use for Pad Thai (I use Annie Chunâ€™s brown rice noodles)

Instructions

Prepare the noodles according to the directions on their package.

While the noodles are cooking, you can get the rest of the dish together. In a large bowl, place the curry paste and a little of the coconut milk. Whisk until smooth. Add the remaining coconut milk and whisk again until emulsified.

Add the garlic, ginger, green onions, cilantro, lime juice, basil and sea salt to the bowl and stir well.

Once the noodles are al dente, drain them very well and add them to the bowl. Stir gently to thoroughly combine. Serve at room temperature.