Start a large wok on high heat and add few teaspoons of oil (optional)
Add the onions and saute at high heat
Add the tri-color peppers and saute
Add the edamame, carrots and baby corn - all of which should be cooked by now - along with 2 tablespoons of the red Thai paste, mix well
Add 1 cup of oat milk and 1 cup of coconut milk and simmer on very low heat for just 5 minutes
Next add the spinach and remaining oat milk and coconut milk and simmer for 5 more minutes
At this time, also check the spiciness and add 1 more tablespoon of the Thai paste as needed to adjust flavor
Enjoy with rice!