Description
These Thai-inspired noodles are coated in a rich, silky red curry coconut sauce, loaded with veggies, and customizable with your favorite protein. It’s spicy, comforting, and seriously slurp-worthy!
Ingredients
Ingredients: (Serves 4)
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8 oz rice noodles (or lo mein, ramen, or linguine)
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1 tbsp coconut oil or neutral oil
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3 tbsp Thai red curry paste
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2 cloves garlic, minced
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1 tsp grated fresh ginger
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1 can (13.5 oz) coconut milk (full fat for best texture)
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1 tbsp soy sauce
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1 tbsp lime juice
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1 tsp brown sugar (or maple syrup)
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1-2 tsp sriracha (optional, for extra heat)
Veggie Add-Ins (Choose 2–3):
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1 cup bell peppers, thinly sliced
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1 cup shredded carrots
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1 cup snap peas
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1 cup mushrooms, sliced
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2 cups baby spinach or bok choy
Optional Protein:
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Grilled or sautéed chicken, tofu, or shrimp
Toppings:
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Fresh cilantro or Thai basil
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Chopped peanuts or cashews
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Lime wedges
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Green onions, sliced
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Sesame seeds
Instructions
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Cook the noodles:
Prepare noodles according to package instructions. Drain and set aside. Drizzle lightly with oil to prevent sticking if needed. -
Sauté aromatics:
In a large skillet or wok, heat coconut oil over medium heat. Add garlic, ginger, and red curry paste. Sauté for 1–2 minutes until fragrant. -
Make the sauce:
Pour in the coconut milk, soy sauce, lime juice, brown sugar, and sriracha (if using). Stir until smooth and bring to a gentle simmer. -
Add vegetables:
Stir in your choice of veggies and cook for 3–5 minutes until tender-crisp. -
Add noodles & toss:
Add the cooked noodles to the pan and toss until evenly coated in the sauce. Stir in spinach or bok choy at the end if using.
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Serve:
Divide into bowls and top with fresh herbs, peanuts, lime wedges, and any other desired toppings. Enjoy hot!
Notes
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Want it creamier? Stir in a spoonful of peanut butter with the coconut milk.
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For a lower-carb version, use zucchini noodles or shirataki noodles.
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Store leftovers in the fridge for up to 3 days—reheat gently with a splash of water.