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If you're looking for a dish that tantalizes your taste buds with a harmonious blend of spicy, sweet, and savory flavors, look no further than Spicy Thai Coconut Curry Noodles. This vibrant dish is a staple in Thai cuisine, celebrated for its rich taste and aromatic ingredients. The appeal of this dish lies not only in its bold flavors but also in its comforting, creamy texture brought forth by the generous use of coconut milk.

Spicy Thai Coconut Curry Noodles

Indulge in the vibrant flavors of Spicy Thai Coconut Curry Noodles, a delicious blend of spicy, sweet, and savory elements! This comforting dish features tender rice noodles enveloped in a creamy coconut milk sauce, elevated by fresh vegetables for a nutritious boost. With the aromatic taste of red curry paste and the depth of fresh herbs, your taste buds will be treated to a culinary adventure. Perfect for any meal, this recipe invites creativity and personalization, making it a must-try for Thai cuisine lovers!
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Ingredients
  

200g rice noodles

2 tablespoons coconut oil

1 medium onion, thinly sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 cup snap peas, trimmed

1 can (400ml) coconut milk

2 tablespoons red curry paste

2 tablespoons soy sauce

1 tablespoon brown sugar

Juice of 1 lime

Fresh cilantro, for garnish

Crushed red pepper flakes (to taste)

Salt, to taste

Optional: chopped peanuts and lime wedges for serving

Instructions
 

Cook the Noodles: Start by cooking the rice noodles according to package directions until al dente. Drain and rinse under cold water. Set aside.

    Sauté Aromatics: In a large skillet or wok, heat the coconut oil over medium heat. Add the sliced onion and sauté until translucent, about 4-5 minutes. Then, add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

      Add Vegetables: Stir in the sliced red bell pepper and snap peas, cooking for about 3-4 minutes until they are tender but still bright in color.

        Make the Sauce: Pour in the coconut milk and add the red curry paste, stirring until fully combined. Bring to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld.

          Season the Sauce: Add soy sauce, brown sugar, lime juice, and crushed red pepper flakes (if using) to the curry. Taste and adjust seasoning with salt or more lime juice if desired.

            Combine Noodles: Add the cooked rice noodles to the skillet, tossing gently to coat them in the coconut curry sauce. Allow the mixture to heat through for about 2-3 minutes.

              Serve: Remove from heat and transfer the spicy Thai coconut curry noodles to serving bowls. Garnish with freshly chopped cilantro and optional chopped peanuts. Serve with lime wedges on the side for an extra tangy kick.

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