Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
What’s wrong with using canned coconut milk?
The fat content
Great dish. I used dried Thai chili peppers because I want able to find any fresh and it turned out great. I also threw inn some diced onion and red bell peppers because I had to use them up. Thank u for sharing. I’ll absolutely be making this again.
This is one of my go-to recipes I use on a regular basis. It is a complete meal and very flavorful. I make it with whole wheat linguine rather than rice noodles since I find that rice noodles get mushy when reheating leftovers. Using frozen green beans saves a lot of prep work, and it tastes just as good too.
If you put your rice noodles in water to reheat, they taste like you just made them. I usually keep them separate from main dishes and combine together with leftovers after reheated in water.