Thai Coconut Noodles
Transport your taste buds to the vibrant streets of Thailand with this creamy and aromatic Thai Coconut Noodles recipe, a perfect fusion of bold flavors and rich textures. Featuring tender rice noodles bathed in a luxurious coconut milk and red curry paste sauce, this dish is elevated with crunchy julienned carrots, crisp red bell peppers, and the zesty tang of fresh lime juice. Infused with garlic, ginger, and a hint of brown sugar for balance, it’s a quick and wholesome meal that’s ready in just 35 minutes. Garnish generously with fresh cilantro, green onions, and optional crushed peanuts or red chili flakes for a customizable heat and crunch. Perfect for a cozy weeknight dinner or a crowd-pleasing vegetarian delight, these noodles bring the authentic taste of Thai cuisine to your kitchen in no time!
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 14 ounces coconut milk
- 1 cup vegetable broth
- 2 tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 cup carrots, julienned
- 1 red bell pepper, sliced
- 3 green onions, chopped
- 0.25 cup cilantro, chopped
- 0.25 cup crushed peanuts (optional)
- 2 tablespoons vegetable oil
- 0.5 teaspoon red chili flakes (optional)
Instructions
Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
Heat vegetable oil in a large skillet or wok over medium heat.
Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
Stir in the red curry paste and cook for another 1-2 minutes to release its flavors.
Add coconut milk, vegetable broth, soy sauce, and brown sugar. Stir well to combine and bring to a gentle simmer.
Toss in the carrots and red bell pepper. Cook for 3-5 minutes until the vegetables are slightly tender but still crisp.
Add the cooked rice noodles to the skillet and toss to coat evenly with the sauce.
Stir in the lime juice and adjust seasoning if needed (add more soy sauce for saltiness or more sugar for sweetness).
Serve in bowls and garnish with chopped green onions, cilantro, crushed peanuts, and a sprinkle of red chili flakes for heat, if desired.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 63.9 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3122 mg | 66% | |
*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.
