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Spicy Thai Coconut Curry Noodles is a culinary gem that embodies the vibrant essence of Thai cuisine. Originating from the bustling streets of Thailand, this dish has gained immense popularity globally for its rich flavors and comforting qualities. The marriage of spicy, creamy, and aromatic elements creates a delightful experience that transports you to the heart of Southeast Asia with every bite.

Spicy Thai Coconut Curry Noodles

Discover the delicious world of Spicy Thai Coconut Curry Noodles with this easy recipe that brings the vibrant flavors of Thailand right to your kitchen. This one-pot meal combines rice noodles, creamy coconut milk, and a medley of fresh vegetables, creating a satisfying dish that’s both nutritious and comforting. Perfect for busy weeknights, it’s simple enough for novice cooks and versatile enough to customize according to your taste. Enjoy the magic of Thai cuisine at home!
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Ingredients
  

8 oz rice noodles

1 tablespoon vegetable oil

1 medium onion, thinly sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 can (13.5 oz) coconut milk

2 cups vegetable broth or water

1 tablespoon soy sauce

1 tablespoon brown sugar

1 bell pepper (red or yellow), sliced

1 cup snap peas, trimmed

1 cup broccoli florets

1 tablespoon lime juice

Fresh cilantro, for garnish

Sliced red chili or chili flakes, for spice (optional)

Salt and pepper, to taste

Instructions
 

Cook the Noodles: In a pot of boiling water, cook the rice noodles according to package instructions until al dente. 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 and cook for another minute until fragrant.

      Create the Base: Add the red curry paste to the skillet and stir well, cooking for about 2 minutes until the mixture is bubbling and fragrant.

        Combine Liquids: Pour in the coconut milk and vegetable broth (or water). Mix well, then add the soy sauce and brown sugar. Bring to a gentle simmer.

          Add Vegetables: Stir in the sliced bell pepper, snap peas, and broccoli florets. Cook for about 5-7 minutes until the vegetables are tender but still vibrant.

            Mix in Noodles: Add the cooked rice noodles to the skillet, gently tossing to coat them in the spicy coconut sauce. Let it cook for another 2-3 minutes on low heat to allow the flavors to meld.

              Adjust Flavors: Remove from heat and stir in the lime juice. Taste and adjust seasoning with salt, pepper, or extra chili flakes for additional heat.

                Serve: Divide the spicy Thai coconut curry noodles into bowls. Garnish with fresh cilantro and extra slices of red chili if desired. Enjoy while hot!

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