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Explore the vibrant flavors of Thai cuisine with this Spicy Thai Coconut Curry Noodles recipe. Perfect for a quick weeknight dinner or a delightful weekend treat, this dish combines the creaminess of coconut milk with aromatic spices and fresh vegetables, offering a deliciously satisfying meal. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is designed to be approachable and customizable, allowing you to adjust the spice levels to suit your palate.

Spicy Thai Coconut Curry Noodles

Dive into the delicious world of Thai cuisine with this Spicy Thai Coconut Curry Noodles recipe! This vibrant dish blends creamy coconut milk with aromatic spices and fresh veggies, creating a quick and satisfying meal perfect for any occasion. Customize the spice levels to match your taste and enjoy a nourishing meal that tantalizes the senses. With simple steps and wholesome ingredients, it's an accessible way to bring a taste of Thailand into your kitchen!
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Ingredients
  

8 oz rice noodles (or any noodles of your choice)

1 tablespoon coconut oil (or vegetable oil)

1 medium onion, thinly sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 cup snap peas (or green beans)

1 can (14 oz) coconut milk

2-3 tablespoons red curry paste (adjust for spice level)

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon brown sugar

Juice of 1 lime

Fresh cilantro leaves, for garnish

Sliced red chili, for garnish (optional)

Crushed peanuts or cashews, for garnish (optional)

Instructions
 

Cook the Noodles: Begin by cooking the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process, then set aside.

    Sauté Aromatics: In a large pan or wok, heat the coconut oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Add Vegetables: Introduce the sliced red bell pepper and snap peas to the pan. Sauté for 2-3 minutes until the vegetables are slightly tender but still crisp.

        Prepare the Sauce: Pour in the coconut milk and stir in the red curry paste, soy sauce, and brown sugar. Mix until the curry paste is fully incorporated into the coconut milk. Allow it to simmer for about 5 minutes, letting the flavors meld together.

          Combine Noodles and Sauce: Add the cooked noodles to the pan and toss gently to coat them in the spicy coconut curry sauce. Cook for an additional 2-3 minutes until everything is heated through.

            Finish with Lime Juice: Remove from heat and stir in the lime juice for a fresh kick.

              Serve and Garnish: Dish out the spicy Thai coconut curry noodles into bowls. Garnish with fresh cilantro leaves, sliced red chili for extra heat, and crushed peanuts or cashews for crunch.

                Enjoy: Serve hot and enjoy the vibrant flavors of Thailand!

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