Thai Red Curry Noodles

• servings: 6 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

16 ounces brown rice noodles

1 can full fat coconut milk

3-4 tablespoons Thai red curry paste

2 tablespoons tomato paste

1-2 tablespoons soy sauce or tamari

4 large cloves garlic

1 tablespoons fresh grated ginger

1 tablespoons olive oil

2 teaspoon maple syrup or honey

Juice from 1 lime (about 1-2 tbsp)

1 teaspoon cornstarch (tapioca or arrowroot work too)

Salt and pepper to taste

Directions

cook noodles

Bring a large pot of salted water to a boil and cook noodles according to package instructions. Undercook them just slightly, we'll continue cooking them a bit in the sauce.

saute garlic

In a small pot or skillet, add the minced garlic, grated ginger and olive oil. Saute until the garlic looks slightly golden brown.

whisk together

Add the coconut milk and all remaining ingredients to the pot (aside from the cornstarch) with the garlic and whisk until smooth.

boil

Bring to a boil, whisk in the corn starch, then reduce heat to low and let simmer for 2-3 minutes.

combine with sauce

Once the noodles are done cooking, combine the sauce with the noodles and let simmer over low heat to let it thicken further and finish cooking the noodles.

stir

It will seem saucy at first, but the noodles will absorb a lot of the sauce as it sits. If you don't like it too saucy, start with just 1/2 of the sauce with the noodles at first and add more as desired.

add veggies

I usually serve it with other veggies/protein, which is why I made it with a lot of sauce, but feel free to start small if you prefer that!

garnish and serve

Garnish with cilantro, scallions and red pepper flakes. Serve with your favorite protein, sauteed or steamed vegetables, or enjoy as is!

Nutrition

• Serving Size: 1 bowl
• Calories: 440 kcal
• Total Fat: 18 g
• Total Carbohydrate: 65 g
• Dietary Fiber: 6 g
• Total Sugars: 4 g
• Protein: 7 g