My family loves the combination of flavors and textures in this dish. Although it looks like a lot of ingredients, it comes together in about 20 minutes. We enjoy it for lunch or dinner.
8 ounces thin rice noodles
1 tablespoon sesame oil
1 cup chicken stock
1/3 cup gluten free soy sauce
2 tablespoons Madras curry paste
2 tablespoons sugar
1 teaspoon sriracha sauce
2 tablespoons peanut or vegetable oil
8 ounces ground pork
8 ounces thinly sliced chicken (freeze about 30 minutes before slicing)
2 teaspoons minced garlic
8 ounces small shrimp, peeled and deveined
1 cup shredded carrots
3 cups shredded cabbage
18 cherry tomatoes, halved
2 scallions, sliced thinly
6 lime wedges
Cover rice sticks with boiling water; let soak for 8-10 minutes or until tender. Drain; use scissors to cut noodles into shorter pieces. Toss noodles with sesame oil. In small bowl, whisk together stock, soy sauce, curry paste, sugar and sriracha. Set aside.
Heat peanut oil in wok over high heat. Add pork, cook and stir until no pink remains. Add chicken and garlic; cook about 2 more minutes. Stir in shrimp, carrots and cabbage; cook 2-3 minutes or until shrimp is pink and cabbage is wilted. Add curry sauce and the noodles; cook and stir about 3 minutes or until noodles have absorbed most of the liquid.
Transfer to serving plates; garnish with tomatoes and scallions. Squeeze lime juice over noodles right before serving.