Add green curry paste & LEVO-infused coconut oil into a pot over medium heat. Allow to cook until the curry paste is fragrant. Then add in your minced ginger & garlic, and sauté for about 30 seconds.
Add in coconut milk, almond butter, Tamari, salt, and lime juice, and stir to combine.
In a separate pot, bring some lightly salted water to a boil & add rice noodles and vegetables. Once cooked, drain thoroughly.
Add rice noodles, vegetables, and curry broth into a bowl, and then garnish with cilantro & a lime wedge.