Description
These Thai Red Curry Noodles are a vibrant, spicy, and satisfying dish made with rice noodles, fresh vegetables, and a rich coconut curry sauce. Perfect for a quick weeknight dinner packed with flavor and color.
Ingredients
- 8 oz rice noodles
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 cup shredded carrots
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Green onions, sliced (for garnish)
- Optional: crushed peanuts (for garnish)
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large pan, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent. Add the minced garlic and grated ginger, and sauté for another 1-2 minutes.
- Stir in the Thai red curry paste and cook for another minute until fragrant.
- Pour in the coconut milk and vegetable broth. Stir well to combine and bring to a simmer.
- Add the sliced red and yellow bell peppers, snap peas, and shredded carrots. Cook for 5-7 minutes until the vegetables are tender but still crisp.
- Stir in the soy sauce and lime juice. Adjust seasoning to taste.
- Add the cooked rice noodles to the pan and toss to coat them in the sauce. Cook for another 2-3 minutes until heated through.
- Serve the noodles hot, garnished with fresh cilantro, green onions, and crushed peanuts if desired.
Notes
- Use light coconut milk for a lower-fat version.
- Adjust the amount of curry paste to your spice preference.
- Add tofu or another protein if desired for a heartier meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
