I know I'm no Minimalist Baker or Martha Stewart on the cooking scale, but trust me on this one. It is easy, delicious and makes great left overs!
8 ounces rice noodles
2 tbsp brown sugar
1 can coconut milk
3 tbsp red curry paste
6 tbsp soy sauce
2 tbsp vegetable oil
3 scallions, thinly sliced
1 garlic clove
Follow the instructions on the rice noodle package to cook the noodles. While they are soaking, in a small bowl combine brown sugar, lime juice and soy sauce. To make red curry sauce, add half a can of coconut milk, 3 tbsp of red curry paste and 1 tbsp of brown sugar in a small pan and bring it to a boil. Once boiling, turn heat on low.
In a pan, heat oil and add the minced garlic clove and white scallion ends. Let it heat and become fragrant and add eggs. Scrape eggs back and forth until they are almost finished and transfer to a plate. Add noodles (after they are completely finished), green scallions and soy sauce mixture to the pan. Cook and toss until the noodles are soft and then add in the egg mixture. Add in the red curry sauce and serve!
*Adapted from Brownies For Dinner
For more fool-proof recipes, check out my "Taste Tested" Pinterest board!