The original recipe is from Vegan Express, but I tampered with it a bit:
1/2 package bean thread noodles (I used brown rice vermicelli)
1 tbsp olive oil (I used 1 tsp)
3 cloves garlic, minced
1 can light coconut milk
1 can baby corn
1 cup snowpeas
1 medium Zucchini, cut in 2″ strips
1 medium red or orange bell pepper, cut in 2″ strips
1 cup sliced mushrooms
3 green onions, cut in 1″ lengths
2 tbsps curry powder
1/4 tsp Thai red curry paste
Cover noodles in boiling water and let stand, covered for a few minutes until soft. Drain, rinse and cut up with scissors.
Heat the oil, add garlic and saute over med-high heat until golden. Add the remaining ingredients, bring to boil, lower heat, simmer 3 minutes. Add the noodles and season with salt. cover and let stand 5 minutes until noodles have absorbed most of the coconut milk.
Note: Each time I make this, I vary the vegetables. I think, in the pictures, I used asparagus and cauliflower and slivered carrots and no baby corn, zucchini or snowpeas. In other words, throw in whatever vegetables work for you!