• 1 small sweet potato
• 2 carrots
• 1/4 red onion
• 1 pkg rice noodles
• @2 cups skim milk (or coconut milk for more traditional flavor)
• @1 tablespoon green Thai curry paste
• A little salt
• A little oil

Cook the noodles according the package instructions. While they cook, peel the sweet potato, and dice the sweet potato, onion section and carrots. Sprinkle the vegetables with a pinch of kosher salt. then saute vegetables over medium-high heat until the sweet potato begins to brown. Add the milk and curry paste, reduce heat to low, then stir to combine. Cover with lid.

The curry should be done about the same time as the noodles. Serve the noodles in a bowl, cover with a generous helping of the curry, then top with a few spinach leaves and bean sprouts for color and crunch.