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Spicy Thai Coconut Curry Noodles have captured the hearts and palates of food lovers around the world, offering a vibrant and comforting dish that tantalizes the taste buds. The allure of this dish lies in its delightful combination of flavors, ranging from the creamy richness of coconut milk to the bold kick of red curry paste. With its roots firmly planted in Thai cuisine, this dish showcases the intricate balance of sweet, spicy, sour, and salty flavors that defines the culinary art of Thailand.

Spicy Thai Coconut Curry Noodles

Discover the vibrant flavors of Spicy Thai Coconut Curry Noodles, a comforting dish that brings the essence of Thai cuisine to your kitchen. With creamy coconut milk, bold red curry, and a medley of colorful veggies, this quick recipe can be made in under 30 minutes, perfect for any occasion. Suitable for both meat lovers and vegetarians, these noodles offer a balance of sweet, spicy, and tangy flavors, making it a delicious treat for everyone. Celebrate the art of cooking with this enticing dish!
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Ingredients
  

200g rice noodles

1 can (400ml) coconut milk

2 tablespoons red curry paste

1 tablespoon soy sauce

1 tablespoon fish sauce (or tofu sauce for vegetarian)

2 teaspoons brown sugar

1 tablespoon vegetable oil

3 cloves garlic, minced

1 inch ginger, grated

1 red bell pepper, sliced

1 cup snap peas

1 carrot, julienned

1 small zucchini, spiralized

1 cup fresh basil leaves

1 lime, juiced

Sliced red chili for garnish (optional)

Crushed peanuts for garnish (optional)

Instructions
 

Cook the Rice Noodles:

    Begin by boiling water in a large pot. Add the rice noodles and cook according to the package instructions, usually about 4-6 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.

      Prepare the Sauce:

        In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant, about 1 minute.

          Add Curry Paste:

            Stir in the red curry paste and cook for an additional minute, allowing the spices to bloom and intensify.

              Make the Coconut Curry:

                Pour in the coconut milk, soy sauce, fish sauce, and brown sugar. Stir well to combine. Let the mixture simmer for about 3-5 minutes, allowing it to thicken slightly.

                  Cook the Vegetables:

                    Add the sliced red bell pepper, snap peas, and julienned carrot to the curry sauce. Toss to coat the vegetables and let them simmer for 4-5 minutes until they are tender but still vibrant.

                      Combine Noodles and Sauce:

                        Add the cooked rice noodles to the skillet. Toss gently to combine, ensuring the noodles are well coated in the sauce. If it’s too thick, you can add a splash of water to loosen it up.

                          Final Touches:

                            Remove from heat, sprinkle in the spiralized zucchini, and add the fresh basil leaves. Squeeze lime juice over the dish and toss everything together.

                              Serve:

                                Serve the Spicy Thai Coconut Curry Noodles in bowls. Top with sliced red chili and crushed peanuts if desired for added flavor and crunch.

                                  Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 2-3