Panang Curry Noodle Bowl with Beef and Green Beans

Prepare the Rice Noodles: Cook the rice noodles according to package directions. Drain and set aside.

Prepare the Beef: In a bowl, toss the sliced beef with 1 tablespoon of vegetable oil. Season lightly with salt and pepper.

Make the Panang Curry Sauce: Heat the remaining 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the Panang curry paste and cook, stirring constantly, for 1-2 minutes until fragrant. Add the minced garlic and grated ginger, stir for 30 seconds until fragrant.

Simmer the Sauce: Pour in the coconut milk and bring to a simmer. Stir in the fish sauce (if using) and brown sugar. Reduce the heat to low and simmer for 5-10 minutes, or until the sauce has thickened slightly. Stir in lime juice.

Stir-fry the Beef and Vegetables: While the sauce is simmering, heat a large wok or skillet over high heat. Add the beef and stir-fry until browned and cooked through, about 3-5 minutes. Remove the beef from the wok and set aside.

Cook Vegetables: Add sliced onions, red bell peppers and green beans to the same wok and stir-fry until tender-crisp, about 3-5 minutes.

Combine: Add the cooked beef and cooked rice noodles to the wok with vegetables. Pour the Panang curry sauce over the mixture and toss gently to combine.

Serve: Divide the noodle mixture among bowls. Garnish with sliced lime leaves and chopped roasted peanuts.