Thai-Style Pork Noodle Bowl

1. Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.

2. Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.

3. Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.

4. Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.

5. Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.

Cook's Notes:

You may use any assortment of protein and vegetables. I suggest mushrooms, bell peppers, carrots, and broccoli.
The noodles I use are found in the refrigerated section of a local Asian market.

The more curry paste used, the hotter it will be. Feel free to adjust as needed.