Description
Creamy, spicy, and full of bold Thai-inspired flavors, these Red Curry Peanut Noodles are a quick and easy vegan, gluten-free dish with a rich peanut-coconut sauce and crisp vegetables.
Ingredients
8 oz rice noodles
1 tablespoon coconut oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons Thai red curry paste
3 tablespoons creamy peanut butter
1 tablespoon tamari or soy sauce
1 tablespoon maple syrup
1 teaspoon rice vinegar
1/2 cup full-fat coconut milk
1/4 cup water (more as needed to thin)
1 red bell pepper, thinly sliced
1 cup shredded carrots
1 cup snap peas or snow peas, halved
Juice of 1 lime
Chopped cilantro, for garnish
Chopped peanuts, for garnish
Sliced green onions, for garnish
Instructions
- Cook the rice noodles according to package instructions. Drain and rinse under cold water, then set aside.
- In a large skillet over medium heat, heat the coconut oil. Add garlic and ginger and sauté for 1-2 minutes until fragrant.
- Stir in the Thai red curry paste and cook for 1 minute to deepen the flavor.
- Add peanut butter, tamari, maple syrup, rice vinegar, coconut milk, and water. Stir until smooth and simmer for 2-3 minutes.
- Add red bell pepper, shredded carrots, and snap peas. Cook for 4-5 minutes until just tender but still crisp.
- Add the cooked noodles to the skillet and toss to coat with the sauce. Add more water if the sauce is too thick.
- Remove from heat and stir in lime juice.
- Serve warm, garnished with chopped cilantro, peanuts, and green onions.
Notes
Swap in vegetables like broccoli, zucchini, or baby spinach based on availability.
Add tofu or edamame for extra protein.
Use almond butter instead of peanut butter for a different flavor.
For more heat, add sriracha or chili flakes.
Store leftovers in the fridge for up to 3 days. Reheat with a splash of water or coconut milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
