Description
These quick red curry basil garlic oil noodles are packed with bold Thai-inspired flavors, fresh herbs, and a spicy kick. Ready in just 20 minutes, they make a satisfying and aromatic meal.
Ingredients
- 1/2 cup sesame or peanut oil
- 1/3 cup green onions, sliced
- 1–3 tablespoons Thai red curry paste
- 3–4 cloves garlic, grated
- 1 tablespoon ginger, grated
- Crushed red pepper flakes, to taste
- 1/2 cup chopped fresh Thai or regular basil
- 1/4 cup chopped fresh cilantro
- 4 squares brown rice ramen noodles, or 6 ounces rice noodles
- 1/3 cup tamari or soy sauce
Instructions
- In a skillet, heat the sesame or peanut oil with green onions over medium heat until fragrant, about 3–5 minutes.
- Reduce the heat and stir in the red curry paste. Cook for about 2 minutes until well combined and aromatic.
- In a large heatproof bowl, combine the garlic, ginger, basil, cilantro, and crushed red pepper flakes.
- Carefully pour the hot oil mixture over the herb mixture to infuse the flavors.
- Cook the noodles according to package directions, then drain well.
- Add the warm noodles and tamari or soy sauce to the bowl and toss until evenly coated.
- Serve immediately, topped with additional green onions if desired.
Notes
- Adjust the amount of red curry paste based on your spice preference.
- Use gluten-free tamari to keep the dish gluten free.
- Peanut oil adds richness, but sesame oil gives a deeper nutty flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Add tofu or vegetables like bell peppers or snap peas for extra texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
