Red Curry Lo Mein Stir-Fry & Candied Peanuts

🥘 Ingredients

• black pepper
  ¼ tsp
• broccoli
  1.5 c
• butter
  2 tbsp
• cilantro
  2 tbsp
• conehead cabbage
  1 c
• cooking oil
  2 tbsp
• green bell pepper
  1 unit
• lime
  1 unit
• lo mein noodles
  8 oz
• peanuts
  ¼ cup
• salt
  ½ tsp
• shredded carrots
  1 c
• sugar
  2 tsp
• sweet thai chili sauce
  3 tbsp
• thai red curry paste
  2 tbsp

🍳 Cookware

• large nonstick pan

1. 

   1

   green bell pepper thai red curry paste shredded carrots lo mein noodles sweet thai chili sauce conehead cabbage broccoli lime cilantro peanuts sugar salt cooking oil butter black pepper

   green bell pepper: 1 unit, thai red curry paste: 2 tbsp, shredded carrots: 1 c, lo mein noodles: 8 oz, sweet thai chili sauce: 3 tbsp, conehead cabbage: 1 c, broccoli: 1.5 c, lime: 1 unit, cilantro: 2 tbsp, peanuts: ¼ cup, sugar: 2 tsp, salt: ½ tsp, cooking oil: 2 tbsp, butter: 2 tbsp, black pepper: ¼ tsp
2. 

   2

   Add noodles to the boiling water. Cook, stirring occasionally, until al dente ⏱️ 5 minutes . Drain well.
3. 

   3

   While noodles cook, heat a large nonstick pan over medium-high heat. Add peanuts, 2 tsp sugar, and 2 tbsp water. Cook, stirring constantly, until water evaporates and peanuts are coated in syrup and lightly toasted ⏱️ 3 minutes . Remove from pan and set aside.
4. 

   4

   In the same pan, heat a large drizzle of cooking oil over medium-high heat. Add green bell pepper, conehead cabbage, broccoli, and shredded carrots. Season with salt and black pepper. Cook, stirring, until veggies are softened and lightly browned ⏱️ 5 minutes . Add another drizzle of oil if the pan seems dry.
5. 

   5

   To the pan with veggies, add thai red curry paste, sweet thai chili sauce, ¼ cup water, 2 tbsp butter, and the juice from half the lime. Stir in the drained noodles. Cook, stirring frequently, until the sauce thickens and noodles are thoroughly coated ⏱️ 2 minutes . Add splashes of water if the sauce seems too thick.
6. 

   6

   Divide the stir-fry between shallow bowls. Top with candied peanuts and cilantro. Serve with remaining lime wedges on the side.