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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. rice noodles (flat, medium width, same as used for Pad Thai)
- 2 Tbsp. extra virgin olive oil (or coconut oil)
- 3 Tbsp. minced shallots
- 3 garlic cloves (minced)
- 2 tsp. minced ginger
- 2 thai chiles (split in half lengthwise)
- 1/4 cup red curry paste
- 15 oz. coconut milk
- 1 can bamboo shoots (sliced, drained)
- 15 oz. baby corn (drained and cut to 1 inch pieces)
- 2 kaffir lime leaves (or juice 1 lime)
- Garnish: (optional)
- cilantro leaves
- lime zest
- chives (sliced)
- lime wedges (on the side)
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