Red Curry Noodles
Dive into a bowl of flavor-packed comfort with these vibrant Red Curry Noodles! This easy-to-make recipe features tender rice noodles bathed in a creamy coconut red curry sauce, infused with the bold, aromatic flavors of ginger, garlic, and Thai red curry paste. Loaded with colorful vegetables like julienned carrots, red bell peppers, zucchini, and baby spinach, it’s a hearty and wholesome meal that comes together in just 35 minutes. Finished with a refreshing splash of lime juice and garnished with fresh cilantro, crunchy peanuts, and optional chili flakes for a spicy kick, this dish is perfect for weeknight dinners or meal prep. Whether you're craving a vegan-friendly option or simply looking to bring the warmth of Thai-inspired cuisine to your kitchen, these Red Curry Noodles deliver richness, spice, and comfort in every bite.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 tablespoon vegetable oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tablespoon, minced ginger
- 3 tablespoons red curry paste
- 400 ml coconut milk
- 250 ml vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 medium, julienned carrots
- 1 medium, thinly sliced red bell pepper
- 1 medium, sliced into thin half-moons zucchini
- 2 cups baby spinach
- 1 tablespoon lime juice
- 2 tablespoons, chopped fresh cilantro
- 2 tablespoons chopped peanuts
- 0.5 teaspoons (optional) chili flakes
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the diced onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and ginger. Cook for another 1-2 minutes until fragrant.
Add the red curry paste to the skillet, stirring it into the onion mixture. Cook for 1-2 minutes to release the aromas.
Pour the coconut milk and vegetable broth into the skillet. Stir well to combine and bring to a gentle simmer.
Stir in the soy sauce and brown sugar, ensuring the sauce is well mixed.
Add the carrots, red bell pepper, and zucchini to the skillet. Cook for 5-7 minutes, or until the vegetables are tender but still vibrant.
Stir in the baby spinach and cook for 1-2 minutes, until just wilted.
Add the cooked rice noodles to the skillet and toss gently to coat in the sauce.
Stir in the lime juice and taste the dish, adjusting seasonings if necessary.
Serve the red curry noodles in bowls and garnish with fresh cilantro, chopped peanuts, and a sprinkle of chili flakes if desired.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5134 mg | 223% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 68.1 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2152 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
