INGREDIENTS
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2 tablespoons vegetable oil
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1 - 3 tablespoons Thai red curry paste, depending on spice preference
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2 tablespoons curry powder
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1 cup coconut milk
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1/2 cup low-sodium chicken broth
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1 teaspoon fish sauce
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1 1/2 teaspoons sugar
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8 ounces fresh or dried egg noodles (Asian-style or Italian)
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Garnishes
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Thinly sliced shallots, raw or fried
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Cilantro
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Roasted chopped peanuts
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Lime wedges
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Chopped green onion
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Pickled mustard greens
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Dried chilies
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Fried egg noodles