Description
A quick and flavorful dish featuring rice noodles in a spicy coconut sauce.
Ingredients
Scale
- 8 ounces rice noodles
- 1 tablespoon canola oil
- 1 small yellow onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon tamari or soy sauce
- 1 tablespoon brown sugar
- 1 cup mixed bell peppers, sliced
- 1 cup sugar snap peas
- 2 green onions, sliced
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Prepare the rice noodles according to the package instructions. Drain and set aside.
- In a large skillet or wok, heat the canola oil over medium heat.
- Add the sliced onion and sauté for about 2 minutes until translucent.
- Incorporate the minced garlic and red curry paste, stirring for an additional minute until aromatic.
- Pour in the coconut milk, tamari, and brown sugar, mixing well to create a sauce.
- Allow the mixture to come to a gentle simmer.
- Toss in the sliced bell peppers and sugar snap peas, cooking for 3-4 minutes until vibrant and slightly tender.
- Gently fold in the cooked rice noodles, ensuring they are evenly coated with the sauce.
- Remove from heat and mix in the sliced green onions.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- This recipe serves 4.
- Adjust the amount of red curry paste to taste for desired spiciness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: 15-Minute Red Curry Noodles, quick noodles, spicy coconut noodles