Description
A quick and delicious recipe for red curry noodles that can be made in just 15 minutes.
Ingredients
Scale
- 8 ounces rice noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 cup coconut milk
- 2 cups mixed vegetables (bell peppers, carrots, snap peas)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh basil, for garnish
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and red curry paste, sauté for 1-2 minutes.
- Pour in the coconut milk and stir to combine.
- Add the mixed vegetables and cook until slightly tender, about 3-5 minutes.
- Stir in the cooked noodles, soy sauce, and lime juice. Toss to combine and heat through.
- Serve garnished with fresh basil.
Notes
- Feel free to customize the vegetables based on your preference.
- For extra protein, add cooked chicken, shrimp, or tofu.
- This dish is best enjoyed immediately but can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg