Red Thai Curry Noodles

Okay this reminds me so much of my vodka sauce recipe, except a vegan Thai version. In addition to tomato paste, there's Red Thai Curry Paste and a little lime juice and ginger. It's really good and different if you're in the mood for a creamy pasta but don't want to deal with heavy amounts of dairy.

Sometimes, when I make coconut milk based sauces, I notice that leaving it over high heat can cause things to separate and get oily so that's why I added the starch into it. It holds together better that way!

Per usual, this recipe is enough to feed two people, or it can be split into three smaller sides. For reference - a standard box of pasta is around 1 lb and I always make half a box which is the perfect amount for two entrees.

What you need:

• 1/2 lb rice noodles (I used Tinkyada Brown Rice Noodles)
• 3-4 garlic cloves, minced
• 1 tsp grated ginger
• 2 tbsp neutral oil (I used grape seed oil)
• 2 tbsp tomato paste
• 2 tbsp red Thai curry paste
• 1/2 tsp corn starch or arrowroot starch
• 1 14 oz can of coconut milk
• 1 tbsp fresh lime juice
• 1 tbsp coconut aminos (or soy sauce)
• Salt and pepper (about 1/2 tsp of each)
• Optional - scallions or cilantro for topping

What to do:

1. Bring a large pot of salted water to a boil to cook the rice noodles.
2. Heat the minced garlic and ginger in the grape seed oil in a large skillet until fragrant.
3. Add the tomato and curry paste to the skillet and flatten/stir until brick red and hot.
4. Add the starch to the hot paste and mix it in. This will help ensure that the sauce holds together better.
5. Add the lime juice and soy sauce, then add the coconut milk. Combine everything with a whisk.
6. Bring the sauce to a low bubble and whisk on and off until the noodles are done cooking.
7. Toss the noodles in the sauce and serve hot. The dish looks pretty when it's finished off with something green like scallions or Thai Basil.