The Easiest Thai Red Curry Noodles
The Easiest Thai Red Curry Noodles recipe that's ready in less than 15 minutes. Basic ingredients are transformed into a very flavorful meal.
Servings: 4 people
Calories: 743kcal
Ingredients
- 16 ounces Pad Thai Rice Noodles
- 14 ounces unsweetened coconut milk canned
- ¼ cup vegetable broth
- 3 tablespoons peanut butter smooth
- 3 tablespoons Thai red curry paste vegan (Thai Kitchen)
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice
- 1 tablespoon minced ginger
- 2 garlic cloves minced
- Salt to taste
- Chopped peanuts for serving (optional)
- Chopped scallions for serving (optional)
Instructions
- Cook the noodles as per packet directions. Drain and set aside.
- Make the Curry: Meanwhile, in a medium saucepan, add the coconut milk, vegetable broth, peanut butter, Thai red curry paste, maple syrup, fresh lime juice, ginger, and garlic.
- Whisk the curry ingredients to combine.
- Cook the curry over medium-high heat, stirring frequently. Bring the liquid to a gentle boil before reducing the heat. Simmer uncovered for about 10 minutes, or until the sauce starts to thicken. Add salt to taste.
- Mix in the noodles and continue cooking until warmed through.
- Garnish with chopped peanuts, and scallions. Serve immediately.
Video
Notes
- Feel free to substitute the rice noodles for your preferred noodles. Most types will work in this recipe.
- Mekhala and Thai Kitchen make vegan Thai red curry paste.
Nutrition
Calories: 743kcal | Carbohydrates: 108g | Protein: 10g | Fat: 31g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 225mg | Potassium: 402mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1774IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 3mg
