Silky Thai Coconut Curry Noodles

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Ingredients

200g rice noodles

1 tablespoon coconut oil

1 onion, thinly sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 red bell pepper, sliced

1 cup snow peas, trimmed

1 can (400ml) coconut milk

2 tablespoons red curry paste (adjust to taste)

1 tablespoon soy sauce

1 tablespoon lime juice

1 tablespoon maple syrup or brown sugar

Fresh basil leaves, for garnish

Chopped peanuts, for garnish

Lime wedges, for serving

Instructions

Cook the noodles: In a large pot of boiling water, cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.

Sauté the aromatics: In a large skillet or wok, heat the coconut oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.

Add vegetables: Add the sliced red bell pepper and snow peas to the skillet. Sauté for about 3-4 minutes, or until the vegetables are slightly tender but still crisp.

Prepare the curry sauce: In a bowl, whisk together the coconut milk, red curry paste, soy sauce, lime juice, and maple syrup (or brown sugar). Pour this mixture into the skillet with the vegetables.

Simmer the sauce: Bring the sauce to a gentle simmer, stirring occasionally. Let it cook for about 5 minutes, allowing the flavors to meld together.

Combine noodles and sauce: Add the cooked rice noodles to the skillet, tossing to coat them evenly with the coconut curry sauce. Cook for an additional 2-3 minutes until everything is heated through.

Serve: Divide the silky Thai coconut curry noodles among serving bowls. Garnish with fresh basil leaves and chopped peanuts. Serve with lime wedges on the side for an extra burst of flavor.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4