Thai Red Curry Noodles
Thai Red Curry Noodles offer a delightful explosion of flavors, combining creamy coconut milk and aromatic spices for a satisfying meal that transports you to Thailand with every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Thai
Ingredients
Scale
- 8 oz flat rice noodles
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup snap peas
- ¼ cup fresh basil, chopped
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Optional: 1 cup cubed tofu or chicken breast
Instructions
- Boil water in a large pot and cook rice noodles according to package instructions until al dente; drain.
- In a skillet over medium heat, add a splash of oil and sauté bell peppers, carrots, and snap peas for about 5 minutes until vibrant.
- Stir in red curry paste and coconut milk; simmer for 5-7 minutes until well combined.
- Add the drained noodles to the skillet and toss gently to coat.
- Remove from heat and stir in basil, cilantro, and lime juice.
- Serve hot with extra herbs if desired.
Notes
- Customize with your favorite vegetables or proteins.
- For a vegan option, replace chicken with tofu or chickpeas.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 24g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://svetb.com/thai-red-curry-noodles-recipe/