- 10 minutes
- 15 minutes
- First, boil water and prepare noodles according to package directions. For rice noodles, this usually involves simply soaking the noodles in hot water for several minutes or until as tender as desired.
- Next, heat the oil in a pot and add onions, red pepper and carrot cook for about 5 minutes until veggies are softened slightly.
- Add the coconut milk, soy sauce, curry paste, sugar and rice vinegar and whisk to combine. Let simmer for about 10 minutes, stirring frequently. Then add in the spinach, stir until spinach is heated, and add salt to taste. Toss in the strained noodles, stirring to coat.
- Transfer to bowls and serve immediately topped with chopped cilantro and Thai basil if desired.