Veggies and Noodles with Thai Coconut Curry Sauce {aka Kate's Noodles & Company Bangkok Curry Semi-Knockoff from Our Best Bites}
1 lb. linguine (**Next time I'd use a little over half of the noodles so that there is more sauce.)
1 12-oz. package of frozen stir fry vegetables or 6 oz. frozen broccoli and 6 oz. frozen julienned carrots
**I added 2 cups of cooked chicken
**I added 2 cups of cooked chicken
1/2 c. green onions
1 medium red, orange, or yellow pepper, thinly sliced
1 c. sliced mushrooms
1 Tbsp. fresh, minced ginger
1 Tbsp. fresh, minced garlic
1 Tbsp. curry paste (**I used closer to 2 tbsp because I really like the flavor.)
Juice of 1 lime, plus more limes for garnish
2-3 Tbsp. olive oil
1 can of lite coconut milk
2 Tbsp. soy sauce
2-3 Tbsp. sweet chili sauce (available at Asian markets and Wal-Mart)
Black sesame seeds for garnish
Cook pasta according to the package directions. In a small mixing bowl, whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, and lime juice. While the pasta is cooking, microwave the frozen vegetables according to the package directions, but only cook them for 1/2 the time--you still want them to be quite crunchy. If you're using fresh veggies, blanch them in boiling water for 1-2 minutes or until they're tender-crisp.
In a large non-stick skillet or wok, heat the olive oil over medium-high heat. Add the green onions, mushrooms, ginger, and garlic and cook until the mushrooms are tender and the garlic is fragrant. Be sure to continue stirring constantly to prevent the garlic from burning.
Add the sliced red peppers and the half-cooked (formerly frozen) vegetables. Stir fry for about 1 minute and then add the coconut milk mixture and cook until it begins to boil. Remove from heat and add the cooked noodles. Toss to combine and then allow the mixture to stand for 5 minutes. Toss again and serve with a sprinkling of black sesame seeds and 2 lime wedges per person (squeeze the lime juice over the noodles before eating).
