INGREDIENTS
1
Butternut squash (3 pounds)
4 cloves
Garlic
1
Peanuts and cilantro, Roasted
2
Shallots, large
4 oz
Shiitake mushrooms
1 can
Coconut milk, unsweetened
1 1/2 tbsp
Thai red curry paste
2 tbsp
Fish sauce
2 tbsp
Lime juice, fresh
2 oz
Rice stick noodles, dried
1
Kosher salt and freshly ground pepper
3 tbsp
Olive oil, extra-virgin