Spicy Thai Coconut Curry Noodles

About this recipe

This modern take on Spicy Thai Coconut Curry Noodles harmonizes rich coconut milk with red curry paste, yielding a captivating blend of spicy, sweet, and savory flavors. Tuned to the home cook's needs, this dish promises comforting warmth and quintessential Thai zest in every bite.

Ingredients

• 8 ounces rice noodles
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 1 cup snap peas
• 1 can (14 ounces) full-fat coconut milk
• 3 tablespoons red curry paste
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped

Directions

1. 1

   Cook the rice noodles according to package instructions. Drain and set aside.

2. 2

   Heat vegetable oil in a large pan over medium heat. Add onion, garlic, and ginger; sauté until fragrant.

3. 3

   Add bell pepper, carrot, broccoli, and snap peas; stir-fry for 5 minutes until tender-crisp.

4. 4

   Mix coconut milk, red curry paste, soy sauce, brown sugar, and lime juice in a bowl; pour into the pan.

5. 5

   Combine the cooked noodles with the coconut curry mixture; toss until coated and heated through.

6. 6

   Serve immediately, garnished with cilantro and peanuts.