Spicy from the green curry paste and chilis, creamy from the coconut milk, hearty and filling from the noodles and a few crunchy elements such as sugar snap peas and toasted coconut.
** If you want it vegan, go for rice noodles or vermicelli noodles, if not I really like to use egg noodles in this dish.
Did you make it? I'd love to see, tag me @thegingerwithspice on Instagram!
Author: Stine Mari from Ginger with Spice