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If you're looking for a dish that tantalizes your taste buds and warms your soul, look no further than Spicy Thai Coconut Curry Noodles. This vibrant and aromatic recipe is not only a feast for the eyes but also a delightful balance of flavors that will transport you straight to the bustling streets of Thailand. Imagine slurping up silky rice noodles enveloped in a creamy, spicy coconut sauce that's balanced with fresh vegetables and your choice of protein.

Spicy Thai Coconut Curry Noodles

Discover the vibrant flavors of Spicy Thai Coconut Curry Noodles, a dish that warms the soul and excites the palate. This recipe features silky rice noodles tossed in a creamy coconut sauce, complemented by fresh vegetables and your choice of protein, making it perfect for various dietary preferences. Enjoy the balance of sweet, sour, salty, and spicy flavors that Thai cuisine is renowned for. Get ready for a culinary adventure that’s both satisfying and nourishing!
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Ingredients
  

200g rice noodles

400ml coconut milk

2 tablespoons red curry paste

1 tablespoon vegetable oil

1 onion, finely sliced

3 cloves garlic, minced

1-inch piece of ginger, grated

1 red bell pepper, thinly sliced

1 cup snap peas

1 carrot, julienned

200g firm tofu, cubed (or chickpeas for a vegan option)

2 tablespoons soy sauce

1 tablespoon fish sauce (optional)

1 tablespoon lime juice

Fresh cilantro, for garnish

Lime wedges, for serving

Salt and pepper to taste

Instructions
 

Prepare the noodles: Cook the rice noodles according to package instructions. Drain and set aside.

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

      Add vegetables and tofu: Add the sliced red bell pepper, snap peas, and julienned carrot to the skillet. Cook for 5-6 minutes until the vegetables are tender but still crisp. Next, gently fold in the cubed tofu (or chickpeas) and sauté for another 2 minutes.

        Incorporate curry paste: Stir in the red curry paste, mixing well to combine with the vegetables. Sauté for 1-2 minutes, allowing the paste to cook and develop flavor.

          Add coconut milk: Pour in the coconut milk, soy sauce, and fish sauce (if using), and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally. Season with salt and pepper to taste.

            Combine noodles: Add the cooked rice noodles to the skillet, tossing to combine with the curry sauce and evenly coat the noodles. Allow it to heat through, about 2-3 minutes.

              Finish the dish: Remove the skillet from heat and stir in the lime juice. Taste and adjust seasoning if needed.

                Garnish and serve: Serve the spicy Thai coconut curry noodles hot, garnished with fresh cilantro and lime wedges on the side for squeezing over the top.

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