Spicy Thai Coconut Curry Noodles
М О
over 1 year ago
This dish is a flavorful and aromatic combination of Thai spices, creamy coconut milk, and tender noodles. It's the perfect balance of spicy, sweet, and savory flavors.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
350
Protein
8g
Fat
15g
Sat Fat
10g
Carbs
45g
Chole
0mg
Fiber
5g
Sugar
8g
Sodium
600mg
Ingredients
- 8 ounces rice noodles
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large pan or wok, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened.
- Add the red bell pepper, carrot, broccoli, and snap peas to the pan. Cook for 5-7 minutes, until the vegetables are tender-crisp.
- In a small bowl, whisk together the coconut milk, red curry paste, soy sauce, brown sugar, and lime juice. Pour the mixture into the pan with the vegetables.
- Add the cooked rice noodles to the pan and toss to coat them in the curry sauce. Cook for an additional 2-3 minutes, until everything is heated through.
- Serve the spicy Thai coconut curry noodles garnished with fresh cilantro and chopped peanuts.
- Enjoy!
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