This was one of those OBWs that I had no major expectations about, just an experiment and then I freaked out on how delicious it is, no fewer than 79 times, while we ate it. It was ridiculously simple for the depth of flavors and super satisfying texture too. One of those dishes that is somehow dense in satisfaction but light in your system?! Whips up in no time and can easily be made vegan!
- 8 ounces rice noodles (Thai Kitchen)
- 2 tablespoons coconut oil
- 1 sweet or yellow onion, diced
- 2 zucchini diced
- 2 ears corn, kernels removed from the cob
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2-3 tablespoons red curry paste (Thai Kitchen)
- pinch of red pepper flakes (if you love the heat)
- 1 14-ounce can full fat coconut milk
- 1 tablespoon fish sauce (soy sauce for vegan)
- 2 teaspoons honey (coconut sugar for vegan)
- zest and juice of one lime, additional wedges for serving
- 8-12oz of shrimp, raw, peeled and deveined, defrosted and tails removed (cubed extra firm tofu for vegan)
- 1/4 cup fresh cilantro, chopped
- Cook rice noodles according to package directions.
- Heat the coconut oil in a large stock pot over medium heat. Add the onion and cook 5 minutes or translucent. Add the ginger and garlic and cook for about 1 minute. Add the zucchini and corn and cook for another 5 minutes or until they begin to soften.
- Stir in the curry paste and optional chili flakes, combine well and cook about 1 minute.
- Add the can of coconut milk, fish sauce (or soy sauce), and honey (or coconut sugar). Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Add the noodles and shrimp and cook until they turn pinkish-orange or add the tofu and cook for 3-5 minutes. Remove from the heat and stir in the lime juice and zest. If it seems too thick, dilute with a little hot water until you find your desired consistency.
- To serve, divide among bowls and sprinkle cilantro on top and an option for another lime wedge on the side!