Rice Noodles w/ Green Curry

  I love this recipe for its versatility.  It would be good warm, cold as a picnic salad, wrapped up in the rice paper wrappers with other veggies or protein, and delicious mixed with your steamed vegetables or rice.  With a sauce so versatile, you really can't waste it!  Last night my husband ho-hummed the idea of a vegetarian meal, but was totally satisfied for the evening with this dish.  I got the recipe from Field of Greens, one of my all time favorite cookbooks.  And although not pictured (I took these pictures with the leftovers!), we had fresh steamed snow peas, broccoli, and red pepper slices with our meal last night.  Let the party begin...in your mouth that is, as these bold flavors burst on your palate with every bite!  Oh and by the way, this type of curry is not to be confused with the Indian variety that calls for some form of curry powder or leaves.  This is a Thai version that you are making from scratch rather using a red or green curry paste (which uses similar ingredients).

Serves 3

8-10 ounces rice noodles, cooked al-dente
Steamed or sauteed vegetables of your choice (I used snow peas, red bell pepper, and broccoli)
1/ 2 cup toasted, chopped cashews

Green Curry:
6 ounces coconut milk
3 green onions
2-3 hot chiles, stemmed and seeded (if you like lots of spice, leave some seeds in!)
3 clove garlic
2 tablespoons ginger
2 tablespoons canola oil
1/2 teaspoon salt
1 teaspoon cumin
3 tablespoons lemon juice
1 bunch watercress, about a cup, packed
1 bunch fresh cilantro, about a cup, packed

Boil water for rice noodles and vegetables.

In a food processor or blender, add all curry ingredients except for the cilantro and watercress and blend until smooth.  Add in watercress and cilantro, pulse until well minced and incorporated.  You could add a little water to thin if desired.

Cook rice noodles according to package directions.  During the last 3-5 minutes, toss in your choice of chopped vegetables for steaming.  Drain, rinse, and toss with green curry.  You may want to start with less noodles and then add more to taste, depending on how strong you like the flavor of your green curry.Top each serving with toasted cashews.