Vegan Thai Coconut Curry Noodles

Ingredients:

• 8 oz rice noodles
• 1 tbsp vegetable oil
• 1 onion, sliced
• 2 cloves of garlic, minced
• 1 tbsp red curry paste
• 1 can coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup snow peas
• 1 cup tofu, cubed
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pan, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened.
3. Add the red curry paste and cook for 1 minute, stirring constantly.
4. Pour in the coconut milk, vegetable broth, soy sauce, and brown sugar. Stir well to combine.
5. Add the red bell pepper, carrot, snow peas, and tofu. Simmer for 5-7 minutes, until the vegetables are tender and the tofu is heated through.
6. Divide the cooked rice noodles into bowls and ladle the coconut curry mixture over the top.
7. Garnish with fresh cilantro and serve with lime wedges.

Enjoy your vegan Thai coconut curry noodles!