One-Pan Red Thai Curry Noodles

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

2 tbsp finely chopped ginger

3 cloves garlic (minced)

3 tbsp soy sauce (or tamari/coconut aminos)

2 tsp sesame oil

4 tbsp thai red curry paste

1 tbsp rice vinegar

1 tbsp honey (or maple syrup)

1 can coconut milk

10 oz rice noodles

8 oz baby bok choy (thinly sliced)

1 red bell pepper (quartered, seeds removed and thinly sliced)

2 cups chicken stock (or vegetable stock)

2 green onions (thinly sliced for garnish)

2 tsp sesame seeds (for garnish)

2-3 tbsp chili crunch (for garnish)

Lime wedges

步驟

Preheat the oven to 400 degrees fahrenheit

In a baking dish approximately 9 x 13 inches (or larger) in size add the ginger, garlic, soy sauce, sesame oil, curry paste, rice vinegar honey and coconut milk and whisk until well combined.

Add in the rice noodles and try to move them around so that they are all in the liquid (and not layered ontop of each other). Next add the bell peppers and bok choy which i recommend adding on the ends beside the noodles so the can sit in the sauce.

Pour in 2 cups of chicken stock and press down on the noodles and vegetables to try to submerge as many as possible in the liquid. Cover the baking dish with aluminium foil and transfer to the oven to bake for 25-30. Half way through cooking remove from the over and stir the noodles/vegetables.

The dish is done cooking when the noodles and vegetables are tender and the majority of the liquid has been absorbed in the noodles.

Serve garnished with sesame seeds, green onion and chili crunch and with lime wedges on the side.

營養

• 卡路里: 397 kcal
• 總脂肪: 19 g
• 飽和脂肪: 15 g
• 不飽和脂肪: 3 g
• 鈉: 649 mg
• 總碳水化合物: 52 g
• 膳食纖維: 4 g
• 總糖: 7 g
• 蛋白質: 7 g