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Thai cuisine is celebrated around the world for its vibrant flavors, aromatic herbs, and a perfect balance of sweet, salty, sour, and spicy elements. From the bustling street markets of Bangkok to upscale restaurants, the enchanting allure of Thai food has captivated the taste buds of many. One dish that stands out for its comforting qualities and rich flavors is Creamy Thai Coconut Noodles. This delightful recipe encapsulates the essence of Thai cooking in a simple yet scrumptious manner, making it a beloved choice for both home cooks and food enthusiasts alike.

Creamy Thai Coconut Noodles

Discover the deliciousness of Creamy Thai Coconut Noodles with this easy recipe that brings the vibrant flavors of Thailand to your kitchen. Made with gluten-free rice noodles and a luscious coconut milk sauce infused with red curry paste, this dish is both comforting and quick to prepare. Packed with fresh vegetables and aromatic spices, it offers a delightful taste experience ready in under 30 minutes. Perfect for a cozy meal or impressing guests, this dish is sure to satisfy your cravings. Dive into a culinary adventure today!
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Ingredients
  

8 oz rice noodles

1 can (14 oz) coconut milk

1 cup vegetable broth

2 tbsp red curry paste

1 tbsp soy sauce (or tamari for gluten-free)

1 tbsp brown sugar

1 tbsp lime juice

2 cloves garlic, minced

1 inch ginger, grated

1 cup bell peppers, sliced (red, green, or yellow for color)

1 cup snap peas or green beans, trimmed

½ cup carrots, julienned

¼ cup green onions, sliced (for garnish)

¼ cup fresh cilantro, chopped (for garnish)

1 tbsp sesame oil (for added flavor)

Salt and pepper to taste

Instructions
 

Cook the Noodles: Bring a large pot of salted water to a boil. Add the rice noodles and cook according to package instructions (usually about 4-6 minutes). Drain and set aside.

    Prepare the Sauce: In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

      Add Aromatics and Vegetables: Stir in the red curry paste and cook for another minute to enhance its flavor. Then, add the sliced bell peppers, snap peas or green beans, and carrots to the pan. Sauté the vegetables for about 5 minutes until they start to soften.

        Mix in the Coconut Milk: Pour in the coconut milk and vegetable broth, and bring the mixture to a gentle simmer. Stir in the soy sauce, brown sugar, and lime juice. Allow it to simmer for an additional 5 minutes, letting the flavors meld together.

          Combine Noodles and Sauce: Add the cooked rice noodles to the sauce and gently toss everything together until the noodles are well-coated with the creamy sauce. If the sauce is too thick, add a splash of water or additional vegetable broth to reach your desired consistency.

            Season and Serve: Taste and adjust the seasoning with salt and pepper as needed. Remove from heat and serve hot, garnished with sliced green onions and fresh cilantro.

              Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings