Description
Quick and easy Thai Red Curry Noodles that take 15 minutes to make!
Ingredients
Scale
- 1/2 pack rice noodles (about 8oz)
- 2 tbsp Thai red curry paste
- 2 garlic clove, finely chopped
- 1 cup full-fat coconut milk (from a can)
- 1/4 cup-1/2 cup low-sodium vegetable broth
- 1–2 tbsp soy sauce (depending on how salty your soy sauce is, use gluten-free if needed)
- 1 tbsp maple syrup (can sub honey or agave)
- 1 tbsp freshly squeezed lime juice
- Cilantro, sliced green onion, and sesame seeds to top
Instructions
- Place the rice noodles in a large bowl of hot water. Let sit for 5 minutes to soften just until the noodles are pliable.
- Add the curry paste to a large skillet on medium-high heat. Let cook for about 1 minute to allow the aromas to come out. Then add the garlic and let cook for another minute
- Reduce the heat to medium, add the coconut milk and stir until combined.
- Drain the noodles and add them to the pan. Stirring to combine with the sauce, then add the soy sauce, maple syrup and lime juice and mix until combined.
- As the noodles cook and absorb the sauce, add the vegetable broth, 2-3 tbsp at a time while stirring and continue to cook just until the noodles are soft, but still have a bit of a chewy bite to them. (About 3-4 minutes)
- Taste the noodles and adjust seasoning as needed.
- Top with cilantro, chopped green onions and sesame seeds if desired.
Notes
Rice noodles can be easy to overcook, so they should still be a little firm (but pliable) when you add them to the pan. When the noodles seem soft but have just a little bite to them, that’s when they’re ready!
Read the label when choosing a red curry paste to make sure it’s vegetarian-friendly (if needed.)
You can find red curry paste at most grocery stores in the same aisle that you would find other Asian sauces, like soy sauce.
These noodles are best enjoyed fresh, so eat them right away!
Nutrition
- Serving Size: 1/2 recipe
- Calories: 504
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 26g
- Carbohydrates: 49g
- Fiber: 4.8g
- Protein: 4.5
