Gluten Free Coconut Cashew Thai Curry with Rice Noodles

On busy days, all I want to do is eat a quick meal that will energize me to keep me going and satisfy my hunger. As a college student and part time employee, I find it necessary to have go-to recipes and meals that are healthy and simple. When dead lines are due and work is piled high, the best solution come lunch or dinner time is to make an easy and nutritious meal that will revitalize you and not leave you sluggish and tired.

Curry is a beautiful food. Over the past few years, I have really fallen in love with this unique and exquisite dish. I love the spices, the variety, the flavors, the veggies - I love it all.

Though cooking curry can be time consuming, it is rewarding. And in order to keep this dish quick and easy, I will provide my bare minimum list of groceries to achieve this healthy and satisfying meal.

First, I purchased Gluten Free (and preservative free!) Vermicelli Rice Noodles from my local grocery store. There is a lot of product in this package and I found that I could get 5 to 6 meals out of it. Though, for this recipe you only need half the package. (If you wish to cook the entire package of rice noodles, please consider purchasing another pouch of Thai Cashew Curry)

How I prepared these rice noodles was by filling a pot with 4 quarts of water and bringing to a boil on the stove. Then I added the portion of noodles that I wished to cook (about 1/2 the package) to the boiling water and stirred periodically for two minutes. I then drained the noodles in a colander and ran cold tap water over the noodles for 5 seconds and let that drain.

Next, I purchased pre-made Thai Cashew Curry simmered in Coconut Milk. Usually, I am hesitant when buying pre-made foods. I try to avoid processed and packaged foods as often as I can, however, I was very impressed with this product! The ingredients were true to nature and the flavor was incredible!

For a quick and easy meal, especially for those of us who are on-the-go eaters, this recipe is for you! You simply heat the curry in the microwave for 1 minute or on the stovetop for 5 minutes and Viola! Pour over the cooked rice noodles and enjoy!