Description
A quick and flavorful dish featuring rice noodles tossed in a creamy Thai red curry sauce, enriched with coconut milk, aromatic spices, and your choice of vegetables and protein. Perfect for a weeknight dinner with a spicy kick.
Ingredients
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- 8 oz rice noodles
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp Thai red curry paste
- 1 can (14 oz) full-fat coconut milk
- 1 tbsp soy sauce or tamari
- 1 tbsp maple syrup or honey
- 1 tbsp lime juice
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- Optional toppings: chopped cilantro, crushed peanuts, lime wedges
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet over medium heat, heat olive oil. Add minced garlic and grated ginger; sauté for 1-2 minutes until fragrant.
- Stir in Thai red curry paste and cook for another minute.
- Add coconut milk, soy sauce, maple syrup, and lime juice. Stir to combine and bring to a simmer.
- Add broccoli florets and sliced red bell pepper to the sauce. Cook for 5-7 minutes until vegetables are tender.
- Add the cooked rice noodles to the skillet and toss to coat evenly with the sauce.
- Cook for an additional 2-3 minutes until everything is heated through.
- Serve hot, garnished with chopped cilantro, crushed peanuts, and lime wedges if desired.
Notes
- For added protein, include tofu, chicken, or shrimp.
- Adjust the spiciness by varying the amount of red curry paste.
- Use gluten-free soy sauce or tamari for a gluten-free version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg