Red Curry Almond Butter Stir Fry

5 from 4 reviews

Spicy red curry meets creamy almond butter in this super easy stir fry!





  1. Add the rice noodles to a bowl and cover with hot water. Soak for 10 minutes, then drain and set aside.
  2. Whisk together all sauce ingredients except the nondairy milk, until smooth and creamy.
  3. Meanwhile, fry the mushrooms, peppers and bok choy in a medium frying pan on medium heat for 6-8 minutes, stirring frequently until softened.
  4. Add the noodles and kale to the pan and stir until kale is wilted.
  5. Add the almond butter sauce and nondairy milk and stir until noodles are coated. Serve.
  6. Optional: serve with green onion, sesame seeds, more lime juice and bean sprouts.

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