Preparation Steps
1
Directions: To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, soy sauce and agave nectar in a blender until smooth; set aside.
2
Prepare rice noodles according to instructions (they often vary).
3
In a large, deep skillet or wok over medium-high, heat oil until shimmering.
4
Add crab/shrimp oil and saut until cooked through and lightly browned, about 4 to 5 minutes.
5
Add veggies and mango and saut until veggies are lightly tender, about 4 to 5 minutes longer.
6
Stir in the stir fry sauce and noodles.
7
Cook for another minute or until the noodles are hot.
8
Sprinkle with additional sriraccha, salt and pepper and red pepper flakes as desired.
9
Makes 8 servings.