If you’re short on time but craving a vibrant meal, these 15-Minute Thai Red Curry Noodles are your answer. This recipe is packed with bold flavors and can be whipped up in no time, making it perfect for busy weeknights or a quick lunch.
Imagine slurping up noodles coated in a rich and creamy red curry sauce, with tender vegetables adding a satisfying crunch. This dish is not only quick to make but also a feast for the senses, leaving you wanting more with each bite.
Savor the Taste of Thailand in 15 Minutes
These Thai red curry noodles are a delightful combination of spicy, sweet, and savory, creating a deliciously satisfying dish. The noodles absorb the aromatic flavors of the red curry, making every mouthful a burst of taste.
Ingredients
- 200g rice noodles
- 1 tablespoon vegetable oil
- 1 tablespoon red curry paste
- 400ml coconut milk
- 1 cup mixed vegetables (bell peppers, broccoli, snap peas)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Fresh basil leaves for garnish
- Lime wedges for serving
Instructions
- Cook the Noodles: In a large pot of boiling water, cook the rice noodles according to the package instructions. Drain and set aside.
- Prepare the Sauce: In a pan, heat the vegetable oil over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant.
- Add Coconut Milk: Pour in the coconut milk, soy sauce, and brown sugar. Stir well and allow to simmer for about 5 minutes.
- Add Vegetables: Toss in the mixed vegetables and cook for an additional 3-4 minutes until they are tender but still crisp.
- Combine: Add the cooked noodles to the pan and toss to coat them in the sauce. Cook for another 2 minutes to heat through.
- Serve: Divide the noodles into bowls, garnish with fresh basil leaves, and serve with lime wedges on the side.
Cook and Prep Times
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Nutrition Information
- Servings: 2 plates
- Calories: 450kcal
- Fat: 22g
- Protein: 8g
- Carbohydrates: 55g
