Description
A vibrant and creamy dish featuring tender rice noodles tossed in a spicy coconut curry sauce, accented by fresh vegetables and bright cilantro. Perfect for a quick, flavorful meal that blends Thai-inspired flavors with easy stovetop cooking.
Ingredients
Scale
Main Ingredients
- 200g rice noodles
- 1 can (400ml) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 bell pepper, sliced
- 1 cup spinach
- Fresh cilantro for garnish
Instructions
- Cook Noodles: Cook the rice noodles according to the package instructions until tender. Drain and set aside.
- Heat Oil: In a large pan, heat the vegetable oil over medium heat to prepare for sautéing.
- Sauté Curry Paste: Add the red curry paste to the pan and sauté for 1-2 minutes until fragrant, allowing the flavors to bloom.
- Add Liquids: Pour in the coconut milk, soy sauce, and lime juice. Stir well to combine the sauce ingredients evenly.
- Cook Vegetables: Add the sliced bell pepper and spinach to the pan. Cook until the vegetables are tender but still vibrant in color, about 3-5 minutes.
- Toss Noodles: Add the cooked rice noodles to the pan and toss thoroughly to coat them evenly in the spicy coconut sauce.
- Serve: Serve the spicy coconut noodles hot, garnished with fresh cilantro for added freshness and flavor.
Notes
- For extra protein, add tofu, shrimp, or chicken.
- If you prefer less spice, use less red curry paste.
- Use gluten-free soy sauce if you require a gluten-free version.
- Do not overcook the spinach to retain its bright color and nutrients.
- This dish can be prepared vegan by ensuring the soy sauce and curry paste do not contain animal products.
