Description
Delicious vegan-friendly Spicy Coconut Noodles ready in 25 minutes, combining creamy coconut milk with aromatic spices for a flavor explosion.
Ingredients
Scale
- 8 oz Rice noodles
- 2 tbsp Vegetable oil
- 3 cloves Garlic
- 1 tbsp Ginger
- 2 tbsp Red curry paste
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 cup Coconut milk
- 1 cup Vegetable broth
- 1 tbsp Brown sugar
- 1 tbsp Lime juice
- 1 tsp Chili flakes
- 1 tsp Salt
- 1 tsp Black pepper
- 1/4 cup Cilantro
- 1/4 cup Green onions
- 2 tbsp Peanut butter
- 1–2 tsp Sriracha sauce
Instructions
- Bring a large pot of water to a boil. Add rice noodles and cook for 5-7 minutes until al dente, then drain and rinse under cold water.
- In a large pan, heat vegetable oil over medium heat until shimmering.
- Sauté minced garlic and ginger for 1-2 minutes until fragrant and slightly golden.
- Stir in red curry paste and cook for another 1-2 minutes until fragrant.
- Pour in soy sauce and sesame oil, stirring to blend for about a minute.
- Gently add coconut milk, stirring until well mixed and creamy.
- Pour in vegetable broth and simmer for 2-3 minutes.
- Add brown sugar, lime juice, chili flakes, salt, and black pepper, stirring until dissolved.
- Simmer on low for 3-5 minutes to thicken slightly.
- Add cooked rice noodles, tossing to coat well and warm through.
- Remove from heat and stir in peanut butter and sriracha sauce.
- Serve garnished with cilantro and green onions, with a lime wedge on the side.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg