Description
Quick and tasty gluten-free Red Curry Peanut Noodles made with creamy peanut butter and spicy red curry, ready in under 30 minutes.
Ingredients
Scale
- 8 ounces rice noodles or GF spaghetti
- 2 teaspoons sesame oil
- 1 tablespoon curry paste
- 2 cloves garlic, chopped
- Pinch of chili flakes (optional)
- 1/4 cup vegetable broth
- 3 tablespoons creamy unsalted peanut butter
- 1/2 cup coconut milk
- 1 tablespoon coconut sugar
- 1 tablespoon coconut aminos or tamari
- Juice of 1/2 a lime
- Cilantro, green onions, peanuts, and/or sesame seeds for topping
Instructions
- Cook the Noodles: Prepare the rice noodles or gluten-free spaghetti according to package instructions, drain, and rinse with cold water.
- Prepare the Sauce: In a large skillet, heat sesame oil, add curry paste and garlic, cook until fragrant.
- Combine Ingredients: Add coconut milk, vegetable broth, peanut butter, lime juice, coconut sugar, and coconut aminos to the skillet, whisk and simmer until thickened.
- Mix Noodles and Sauce: Add the noodles to the skillet, toss to coat and warm.
- Garnish and Serve: Top with cilantro, green onions, and peanuts or sesame seeds before serving.
Notes
For a milder dish, reduce or omit chili flakes. Substitute peanut butter with sunflower seed butter for a nut-free option.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg