Vegetarian Red Curry Noodles

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1/4 cup vegetable oil

4 large garlic cloves, minced

3 large shallots, thinly sliced

3 Thai chiles, minced

3 stalks of fresh lemongrass, inner bulbs only, thinly sliced

1/4 cup minced fresh ginger

2 tablespoons light brown sugar

2 tablespoons ground coriander

1 1/2 cups unsweetened coconut milk

1/4 cup fresh lime juice

1/4 cup Asian fish sauce

Salt and freshly ground pepper

1 cup snow peas

1 pound thin dried Chinese egg noodles or spaghettini

1 small red bell pepper, very thinly sliced

1 cup chopped napa cabbage

1/2 cup shredded carrot

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