Veggies And Noodles With Thai Coconut Curry Sauce {Aka Kate’s Noodles & Company Bangkok Curry Semi-Knockoff}

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Ingredients for 8 servings

1 lb. linguine or rice noodles (if using rice noodles, soak in hot water for about 1/2 hour and then drain and rinse)

1 12-oz. package of frozen stir fry vegetables or 6 oz. frozen broccoli and 6 oz. frozen julienned carrots

1/2 c. green onions

1 c. sliced mushrooms (about 6-8 small mushrooms)

1 Tbsp. fresh, minced ginger

1 Tbsp. fresh, minced garlic

1 Tbsp. curry paste

Juice of 1 lime, plus more limes for garnish

2-3 Tbsp. vegetable oil

1 13.5 ounce can of lite coconut milk

2 Tbsp. soy sauce

4 Tbsp. sweet chili sauce (available at Asian markets)

kosher salt and black pepper

Black or white sesame seeds for garnish

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