Ingredients
Scale
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 lime, juiced
- Fresh cilantro, for garnish
- Chili flakes, to taste (optional for extra heat)
Feel free to swap out the veggies with whatever you have on hand. Snow peas and carrots work beautifully too! And if you’re out of coconut milk, almond milk can be a lighter alternative, though it will change the dish’s richness a bit.
Instructions
- Start by cooking the rice noodles according to package instructions. Drain and set aside.
- In a large pan over medium heat, warm the vegetable oil. Add the sliced onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic and ginger, cooking until fragrant, around 1 minute. This step always reminds me of my dad’s stories, where the kitchen was the heart of his home.
- Pour in the coconut milk and add the red curry paste. Stir well to combine, bringing the mixture to a gentle simmer.
- Add the soy sauce and sugar, stirring until the sugar dissolves.
- Toss in the bell peppers and broccoli, cooking until tender yet crisp, approximately 5 minutes.
- Mix in the cooked noodles, ensuring they are well-coated in the sauce.
- Finish with a squeeze of lime juice, adjusting seasoning to taste. Garnish with fresh cilantro and chili flakes if you prefer an extra kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Spicy Thai Coconut Noodles, recipe, cooking, food
