Step 1

Cook the noodles according to the package instructions, but undercook them 3 minutes. The noodles will cook further with the sauce later on. After, drain and rinse the noodles with cold water. Set aside.

Step 2

In a non-stick pot, warm the oil over medium-low heat. Add finely diced onion, minced garlic, and grated ginger. Cook, stirring together, for 3-4 minutes or until soft and fragrant.

Step 3

Add the coconut milk, red curry paste, tomato paste, soy sauce, maple syrup, lime juice, and sriracha sauce to the pot. Whisk together. Bring the sauce to a boil, then stir in the cornstarch. Keep cooking until the sauce becomes thicker and creamier.

Step 4

Add cooked rice noodles to the pot. Stir together until hot and evenly coated. The noodles will finish cooking and begin to absorb some of the sauce.

Step 5

Serve noodles immediately. Garnish with green onion, fresh cilantro, sesame seeds, and red pepper flakes. Enjoy!