Description
Indulge in the rich and flavorful combination of Saucy Thai Curried Peanut Noodles. This vegan dish features a creamy peanut sauce infused with Thai red curry paste, coconut milk, and a hint of lime. Tossed with rice noodles and crisp vegetables, it’s a satisfying and aromatic meal that’s easy to prepare.
Ingredients
Rice Noodles:
8 oz rice noodles
Stir-Fry:
1 tablespoon oil (avocado or vegetable), 1/2 small onion (diced), 2 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 tablespoons red curry paste, 1/4 cup creamy peanut butter, 1 tablespoon soy sauce or tamari, 1 tablespoon lime juice, 1 tablespoon maple syrup or honey, 1 teaspoon rice vinegar, 1/2 cup coconut milk, 1/4 cup water (or more for thinning), 1 cup shredded carrots, 1 red bell pepper (thinly sliced), 1/4 cup chopped cilantro, 2 tablespoons chopped peanuts, lime wedges and chili flakes for garnish
Instructions
- Cook the Rice Noodles: Cook the rice noodles according to package instructions, then drain and set aside.
- Prepare the Sauce: In a large skillet or wok, heat oil over medium heat. Add onion and sauté until softened. Stir in garlic, ginger, and red curry paste. Add peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, coconut milk, and water. Stir until smooth.
- Combine Ingredients: Add cooked noodles, carrots, and bell pepper to the sauce. Cook until veggies are tender.
- Garnish and Serve: Remove from heat and garnish with cilantro, peanuts, lime wedges, and chili flakes.
Notes
- Add pan-fried tofu, shrimp, or chicken for extra protein.
- Adjust water to reach desired sauce thickness.
- For extra heat, stir in a bit of sriracha or chili garlic sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
