Thai Curry Noodles

Instant Pot:

1. Begin by adding the olive oil, ginger, garlic, and red curry paste to your Instant Pot.  Turn on the sauté function and cook for 1-2 minutes, or until fragrant; stir nearly constantly. Then hit cancel.
2. Add the coconut milk, vegetable broth, and stir before adding the rice noodles. Break them apart in the Instant Pot until they’re mostly submerged in the broth. It doesn’t have to be a perfect submersion. 
3. Place the lid securely on the IP, and turn the switch to sealing. Pressure cook on high for 3 minutes. 
4. Manually and carefully release the pressure, open the lid, and toss the noodles until coated evenly, noting that most of the liquid will be absorbed.
5. Serve with optional toppings such as fresh chopped cilantro, sriracha (for an extra kick), soy sauce, and a lime wedge. Noodles are best warm and fresh but will keep airtight in the fridge for up to 2 days, noting the texture will change and they will become mushier as time passes from exposure to salt.

Stovetop:

1. To a large high-sided skillet, add the olive oil, ginger, garlic, and red curry paste. Sauté for a minute or two, or until fragrant.
2. Add the coconut milk, broth, and stir before adding and stirring to incorporate and submerge the rice noodles; break them apart if necessary for them to be mostly submerged.
3. Cook for about 3 minutes, or until al dente, taking care not to overcook them. Stir and toss as they are cooking to ensure even doneness.
4. Serve with optional toppings such as fresh chopped cilantro, sriracha (for an extra kick), soy sauce, and a lime wedge.