Description
A flavorful and aromatic Thai-inspired dish with rice noodles in a creamy red curry sauce.
Ingredients
Scale
For the Crust:
- 8 oz rice noodles
- 1 tbsp vegetable oil
- 2 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Cook rice noodles according to package instructions. Drain and set aside.
- Heat oil in a large pan over medium heat. Add red curry paste and sauté for 1 minute until fragrant.
- Pour in coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
- Add bell pepper, carrot, and broccoli. Cook for 5-7 minutes until vegetables are tender.
- Stir in soy sauce, brown sugar, and lime juice. Adjust seasoning to taste.
- Add cooked noodles to the sauce and toss to coat. Garnish with fresh cilantro before serving.
Notes
You can customize the seasonings to taste.