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Ingredients

• 4 teaspoons roasted peanut oil, divided
• 1 (1-pound) pork tenderloin, trimmed and cut into thin strips
• 1 tablespoon minced peeled fresh ginger
• 1 garlic clove, minced
• 2 cups coarsely chopped onion
• 1 1/2 cups (2-inch) sliced asparagus
• 1 cup (1/2-inch) pieces yellow bell pepper
• 1 cup sugar snap peas, trimmed
• 2 tablespoons red curry paste
• 1 teaspoon brown sugar
• 1 (14-ounce) can light coconut milk
• 2 1/2 cups hot cooked rice sticks or vermicelli (about 5 ounces uncooked rice-flour noodles)
• 1/4 cup chopped fresh basil
• 4 lime wedges

Description

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