One of my most favorite and simple meals I like to cook is a Thai Stir Fry Curry. This vid was made before I stopped being a veg, just fyi. Prep Time: 10 mins Cook TIme: 5 mins Serves 4 people Ingredients: 2 Bundles Chinese Stir Noodles or Udon 1 Can Coconut Milk Assorted Steamed Vegetables and/or Tofu 2 Tbs Tamarind Paste 2 Tbs Soy Sauce 1 Tbs Rice Wine Vinegar 2 Tbs macerated garlic and honey mixture (1 part garlic to 1 part honey) 1 tsp Red (or Green or Yellow) Curry Paste Chili Paste to taste 2-3 Tbs Sesame or Vegetable oil 1 Tbs butter 1) Prepare steamed vegetables to desired doneness. 2) Place Noodles in boiling salted water. Cook approx. 3 minutes, strain in colander. 3) Combine tamarind paste, honey garlic mix, soy sauce, rice wine vinegar, chili paste, and curry paste in a bowl and set aside. 4) Heat oil in a large wok on high heat. Make sure the pan is very hot. Place noodles in heated wok and toss to coat in oil. Keep the noodles moving to avoid them sticking to pan. Let the noodles fry for approximately 1 minute and then add your sauce mix. Stir to combine. Add vegetables and coconut milk. Stir constantly and allow the sauce to thicken. When the consistency is nearly right, add the butter. When it has melted completely, the curry is ready to serve. To make this vegan, just leave out the butter. For a low-fat version, use light coconut milk and leave out the butter.

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