Thai Red Curry with Noodles

Cook rice noodles per instructions. Set aside.

In a wok or large skillet, combine coconut milk, brown sugar, fish sauce, and red curry paste. You may want to start with 2 tablespoons of curry paste and add more to your desired heat. Bring the liquid to a boil.

Add the vegetables and meat to the liquid. (For vegetables, I like to use carrots, broccoli, potatoes, sugar snap peas, bamboo shoots, etc. Essentially whatever I have in the fridge.) Cover and simmer for 15 minutes.

Just before serving, add rice noodles and turn to coat. Simmer for an additional 30 seconds.