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–+ servings

Red Curry Peanut Noodles

A delicious bowl of comfort with creamy coconut milk, spicy red curry, and gluten-free rice noodles, perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Noodles and Sauce
  • 8 oz Gluten-free rice noodles Can swap with whole wheat noodles
  • 2 tbsp Red curry paste Adjust to taste
  • 1 cup Coconut milk
  • 1/2 cup Peanut butter
  • 1 tbsp Vegetable oil For cooking
  • 1 tbsp Lime juice Freshly squeezed
  • Salt to taste Salt
Fresh Vegetables
  • 2 cups Fresh vegetables (bell peppers, carrots, broccoli) Sauté until softened
  • 1/4 cup Chopped cilantro For garnish, optional

Method
 

Preparation
  1. Cook the gluten-free rice noodles according to package instructions. Once done, drain and rinse them under cold water.
  2. In a large pan, heat a splash of vegetable oil over medium heat.
  3. Toss in your fresh veggies and sauté them until they start to soften, about 3 to 4 minutes.
Cooking
  1. Stir in the red curry paste and let it cook for about a minute.
  2. Pour in the coconut milk and peanut butter. Stir until combined.
  3. Introduce the cooked noodles to the pan, tossing gently to coat with the sauce.
  4. Squeeze fresh lime juice over the top and season with salt to taste.
Serving
  1. Serve warm, garnished with chopped cilantro if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 12gFat: 20gSaturated Fat: 9gSodium: 600mgFiber: 5gSugar: 6g

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat with a splash of coconut milk to maintain creaminess.

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