Thai Red Curry Noodles

500 g brown rice noodles
1 can full fat coconut milk
3-4 tbsp Thai red curry paste
2-3 tbsp tomato paste
1-2 tbsp GF soy sauce
4 large cloves garlic
1 tbsp grated ginger
½ tsp SIDS CRAZY LEMON
1 tbsp rice bran oil
2 tsp golden syrup or honey
Juice from 1 lime
1 tsp cornflour
SIDS SALT & PEPPER to taste

Bring a large pot of salted water to a boil and cook noodles according to package instructions. Undercook them just slightly, as we'll continue cooking them a bit in the sauce.
In a small pot or frypan, add the minced garlic, grated ginger, SIDS CRAZY LEMON seasoning and oil. Sauté until the garlic looks slightly golden brown.
Add the coconut milk and all remaining ingredients to the pot (aside from the cornflour) with the garlic and whisk until smooth.
Bring to a boil, whisk in the cornflour, then reduce heat to low to simmer for 2-3 minutes.
Once the noodles are done cooking, combine the sauce with the noodles and simmer over low heat to thicken further and finish cooking the noodles. It will seem saucy at first, but the noodles will absorb a lot of the sauce as it sits. If you don't like it too saucy, start with just ½ of the sauce with the noodles at first and add more as desired.
Garnish with coriander, spring onion and red pepper flakes. Serve with your favourite protein, sautéed or steamed vegetables, or enjoy as is.