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Spicy Thai Coconut Curry Noodles

Discover the vibrant and flavorful world of Spicy Thai Coconut Curry Noodles. This dish combines the rich creaminess of coconut milk with the bold heat of red curry paste, creating a harmonious fusion of sweet, spicy, salty, and sour flavors. Packed with colorful vegetables like bell peppers and spinach, it's not only a feast for the eyes but also a nutritious choice. Perfect for any weeknight dinner, this recipe is both satisfying and easy to customize for your taste.
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Ingredients
  

8 oz rice noodles

1 can (14 oz) coconut milk

2 tbsp red curry paste

1 tbsp vegetable oil

1 medium onion, thinly sliced

3 cloves garlic, minced

1 tbsp ginger, grated

1 bell pepper (red or yellow), sliced

1 cup snap peas

1 cup broccoli florets

2 cups baby spinach

2 tbsp soy sauce

1 tbsp lime juice

1 tsp brown sugar

Fresh cilantro, for garnish

Lime wedges, for serving

Crushed peanuts (optional, for garnish)

Instructions
 

Cook the Rice Noodles:

    Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions until al dente. 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 onion and sauté until it becomes translucent, about 3-4 minutes.

          Add Aromatics:

            Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

              Incorporate the Curry Paste:

                Add the red curry paste to the pan, stirring to combine it with the onions, garlic, and ginger. Cook for 2-3 minutes to release the flavors.

                  Add Vegetables:

                    Pour in the coconut milk, followed by the soy sauce, lime juice, and brown sugar. Stir until well combined.

                      Add the sliced bell pepper, snap peas, and broccoli florets and let the mixture simmer for about 5-7 minutes until the vegetables are tender but still crisp.

                        Combine with Noodles:

                          Add the cooked rice noodles to the skillet and toss everything together. Make sure the noodles are well-coated in the coconut curry sauce. Fold in the baby spinach and cook for an additional 2-3 minutes, until the spinach wilts.

                            Serve and Garnish:

                              Remove from heat and serve the noodles warm, garnished with fresh cilantro and crushed peanuts if desired. Serve with lime wedges on the side for an added zing!

                                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4