Description
Creamy coconut milk melds beautifully with zesty spices, resulting in a dish that’s both comforting and invigorating.
Ingredients
Scale
- 200 grams rice noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon chili flakes
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 tablespoon peanut butter
- 1 tablespoon sriracha sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Once cooked, drain them and set them aside.
- Heat a large pan or wok over medium heat and add the vegetable oil. Sauté the minced garlic and ginger for about 1-2 minutes, until fragrant.
- Stir in the red curry paste and cook for an additional 1-2 minutes. Pour in the soy sauce and sesame oil, and mix well, then gradually add the coconut milk.
- Add the vegetable broth, brown sugar, lime juice, chili flakes, salt, and black pepper. Stir until the sugar dissolves, and allow to simmer for 3-5 minutes to thicken the sauce slightly.
- Toss the cooked rice noodles in the sauce to coat, stirring in the peanut butter until it melts and creates a creamy texture. Add sriracha sauce for extra heat, if desired.
- Adjust seasoning to taste, then sprinkle chopped cilantro and green onions on top before serving.
Notes
Customize your spice level and use fresh herbs for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg