Description
Spicy Red Curry Noodles deliver a symphony of Thai-inspired flavors dancing across your palate with remarkable depth. Fragrant lemongrass, tender noodles, and rich coconut milk create an unforgettable culinary journey you will savor with each delicious bite.
Ingredients
Scale
Main Proteins and Noodles:
- 8 ounces (226 grams) pad thai or stir-fry noodles (gluten-free or grain-free if needed)
Vegetables and Aromatics:
- ½ cup yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- ½ cup sliced green onion
- ¼ cup fresh cilantro
- 1 teaspoon red pepper flakes
Sauces, Seasonings, and Oils:
- 1 tablespoon oil (avocado, olive, or coconut oil)
- 1 can full-fat coconut milk
- 3 tablespoons red curry paste
- 1 tablespoon tomato paste
- 2 tablespoons soy sauce or tamari
- 2 tablespoons maple syrup
- 1 tablespoon lime juice
- 2 teaspoons sriracha sauce
- 2 teaspoons cornstarch or arrowroot starch
- 1 tablespoon sesame seeds
Instructions
- Prepare rice noodles slightly before full cooking time, ensuring they remain firm. Drain thoroughly and rinse under cold water to halt cooking process.
- Heat vegetable oil in a spacious skillet over gentle temperature, introducing finely chopped onion, minced garlic, and grated ginger. Sauté until aromatics become translucent and release fragrant notes.
- Pour coconut milk into the skillet, incorporating red curry paste, tomato paste, soy sauce, maple syrup, freshly squeezed lime juice, and sriracha. Whisk ingredients until smoothly integrated.
- Elevate mixture to a rolling boil, then introduce cornstarch to create a rich, velvety consistency. Stir continuously to prevent potential clumping.
- Gently fold prepared noodles into the spiced sauce, ensuring each strand becomes thoroughly coated and warmed throughout.
- Transfer to serving dishes, adorning with thinly sliced green onions, chopped fresh cilantro, toasted sesame seeds, and a sprinkle of red pepper flakes for vibrant color and additional flavor complexity.
Notes
- Undercook noodles strategically to prevent mushy texture and allow them to finish cooking in the sauce, absorbing maximum flavor without becoming overly soft.
- Adjust heat levels easily by reducing or increasing sriracha and red curry paste amounts, catering to different spice tolerances while maintaining the dish’s core taste profile.
- Create a gluten-free version by substituting regular soy sauce with tamari and using certified gluten-free rice n
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 460
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg