Thai Coconut Noodles

I made this last month when I came across a 1998 Cooking Light Magazine while cleaning out the garage.  Of course I tweaked the original version (my version below).  It turned out really yummy!  I served it with Asian marinated chicken breasts that Mark grilled on the BBQ.

Ingredients

1 1/2 cups snow peas, trimmed (about 8 ounces)

1 (8-ounce) package rice sticks

1 tablespoon grape seed oil

1/2 teaspoon dark sesame oil

1/2 cup chopped green onions

1 medium green bell pepper, chopped

1 1/2 tablespoons minced peeled fresh ginger

2 garlic cloves, minced

3/4 cup light coconut milk

1/4 cup water

1/4 cup tomato paste

1 1/2 teaspoons curry powder

1/2 teaspoon salt

Dash of ground red pepper flakes

1/4 cup minced fresh cilantro

Preparation

1. Cook snow peas and rice sticks in boiling water for 3 minutes (no longer or the noodles will get mushy). Drain well and set aside.
2. Heat oils in a large nonstick skillet over medium heat. Add onions, bell pepper, ginger, and garlic, and sauté 2 minutes. Stir in coconut milk and the next 5 ingredients (milk through red pepper flakes); bring to a boil. Cover; reduce heat, and simmer 5 minutes, stirring frequently. 
3. Combine and toss cooked snow peas, rice sticks, and green onion, coconut milk mixture in a large bowl, and sprinkle with chopped cilantro. Serve.