Thai · Serves 2
with Green Beans, Peanuts & Lime
Web Description: A bright, flavorful coconut curry sauce makes these veggie-packed noodle bowls sing! You’ll simmer hearty sweet potatoes and green beans in that silky savory-sweet sauce, then toss in a tangle of springy lo mein noodles. Toasted peanuts add savory crunch while fresh cilantro and lime juice tie it all together!
Bring a large pot of salted water to a boil. Wash and dry produce.
Roughly chop peanuts. Dice sweet potato into 1⁄2-inch pieces. Trim green beans if necessary and cut into 11⁄2-inch pieces. Quarter lime. Roughly chop cilantro.
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes.
Drain noodles and rinse under cold water for 30 seconds.
While noodles cook, heat a large dry pan over medium-high heat. Add peanuts and cook, stirring frequently, until golden brown and fragrant, 2-3 minutes. Transfer to a plate.
Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add sweet potato and a pinch of salt. Cook, stirring occasionally, until browned and slightly tender, 7 minutes. (Lower heat if sweet potato starts to brown too quickly.)
While sweet potato cooks, in a medium bowl, whisk together coconut milk, chili sauce, garlic powder, half the curry powder, and 1⁄2 cup water (all the curry powder and 1 cup water for 4 servings).
Stir green beans and sauce mixture into pan with sweet potato. Bring to a boil, then cover and reduce to a low simmer. Cook until veggies are tender, 6-8 minutes. (If sauce seems too thick, add a splash of water.) Remove from heat.
Add drained noodles and juice from half the lime to pan with veggies and sauce; toss to coat. Season with salt.
Divide coconut curry noodles between bowls and top with peanuts and cilantro. Squeeze remaining lime wedges over the top and serve.
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