Description
Thai Red Curry Noodles are a quick and flavorful dish featuring creamy coconut milk, vibrant spices, and fresh vegetables, perfect for a delightful weeknight meal that transports you to Thailand.
Ingredients
Scale
- 8 oz wide rice noodles
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup bell peppers, sliced
- 1 cup snap peas
- ½ cup fresh basil leaves
- Juice of 1 lime
- 2 tbsp low-sodium soy sauce
- 1 tsp chili flakes (optional)
Instructions
- Boil water in a large pot. Cook rice noodles according to package instructions until al dente (about 4-6 minutes). Drain and set aside.
- In a skillet over medium heat, combine coconut milk and red curry paste. Stir for about 3 minutes until well mixed and fragrant.
- Add sliced bell peppers and snap peas to the skillet. Cook for an additional 4 minutes until veggies soften slightly but remain crisp.
- Gently toss in the cooked rice noodles, soy sauce, and lime juice. Mix for about 2-3 minutes until everything is well coated.
- Remove from heat and top with fresh basil and chili flakes if desired. Serve warm.
Notes
- Feel free to substitute any vegetables based on seasonal availability.
- For added protein, include tofu or chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 390
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg