Ingredients
Scale
- 8 oz rice noodles
- 1 tbsp vegetable oil
- 2 tbsp Thai red curry paste
- 4 cups coconut milk
- 2 cups vegetable broth
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 2 tbsp soy sauce
- Fresh basil and lime for garnish
Instructions
- Cook rice noodles according to package instructions, drain and set aside.
- Heat vegetable oil in a large pot over medium heat. Add red curry paste and cook until fragrant, about 1 minute.
- Pour in coconut milk and vegetable broth, bring to a simmer.
- Add sliced bell pepper, snap peas, and carrot. Cook until vegetables are tender, about 5 minutes.
- Stir in soy sauce, add cooked noodles, and heat through.
- Serve hot, garnished with fresh basil and lime slices.
Notes
- Adjust spice level by adding more or less curry paste.
- You can substitute zucchini or mushrooms for added variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg