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Spicy Thai Coconut Curry Noodles is not just a dish; it’s a vibrant representation of Thai culinary traditions that harmoniously blend flavors and textures. Originating from the heart of Southeast Asia, this dish has gained international acclaim due to its rich, aromatic qualities and the balance it strikes between spiciness, creaminess, and freshness. Thai cuisine is renowned for its ability to create complex flavors using simple, fresh ingredients, and this recipe embodies that philosophy perfectly.

Spicy Thai Coconut Curry Noodles

Discover the vibrant flavors of Spicy Thai Coconut Curry Noodles, a delicious dish that blends the rich traditions of Thai cuisine. Easy to prepare in under 30 minutes, this recipe features gluten-free rice noodles, creamy coconut milk, and aromatic red curry paste. Fresh vegetables add color and crunch, while herbs like Thai basil brighten the flavors. Perfect for busy weeknights or a casual gathering, this dish is a delightful way to embrace the tastes of Southeast Asia.
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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 substitute with tofu sauce for a vegetarian option)

2 teaspoons brown sugar

1 tablespoon vegetable oil

3 cloves garlic, minced

1 inch ginger, freshly grated

1 red bell pepper, thinly sliced

1 cup snap peas, trimmed

1 carrot, julienned

1 small zucchini, spiralized

1 cup fresh basil leaves

Juice from 1 lime

Optional: sliced red chili for garnish

Optional: crushed peanuts for garnish

Instructions
 

Cook the Rice Noodles:

    In a large pot, bring 2-3 liters of water to a rolling boil. Add the rice noodles and cook according to the package instructions, typically about 4-6 minutes. Once tender, drain the noodles and rinse them under cold water to halt the cooking process. Set aside.

      Prepare the Sauce:

        In a large skillet or wok, heat the vegetable oil over medium heat. When the oil is hot, add the minced garlic and freshly grated ginger. Sauté for approximately 1 minute, or until fragrant, but be careful not to burn.

          Add Curry Paste:

            Stir in the red curry paste and cook for an additional minute, stirring constantly to allow the spices to fully bloom and release their flavors.

              Make the Coconut Curry:

                Pour in the coconut milk, soy sauce, fish sauce, and brown sugar. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer and let it cook for about 3-5 minutes, allowing the sauce to thicken slightly.

                  Cook the Vegetables:

                    Add the sliced red bell pepper, snap peas, and julienned carrot to the skillet. Toss the vegetables in the curry sauce and let them simmer for 4-5 minutes, or until they are tender yet maintain a vibrant color.

                      Combine Noodles and Sauce:

                        Gently add the cooked rice noodles into the skillet with the curry sauce. Use tongs to carefully toss everything together, ensuring the noodles are evenly coated with the sauce. If the mixture appears too thick, add a splash of water to achieve your desired consistency.

                          Final Touches:

                            Remove the skillet from heat and stir in the spiralized zucchini and fresh basil leaves. Squeeze fresh lime juice over the dish and give everything a final toss to combine all flavors.

                              Serve:

                                Ladle the Spicy Thai Coconut Curry Noodles into bowls. For an extra kick and texture, garnish with sliced red chili and crushed peanuts, if desired.

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

                                    - Presentation Tips: Serve with lime wedges on the side for an extra burst of flavor, and consider a sprinkle of fresh basil on top for a pop of color.