Ingredients
Scale
- 8 oz flat rice noodles
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup bell peppers (sliced)
- 1/4 cup fresh basil (chopped)
- 2 cups low-sodium vegetable broth
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp low-sodium soy sauce
- 3 green onions (sliced)
Instructions
- Gather all ingredients. Slice bell peppers and chop green onions.
- Boil water in a large pot and cook rice noodles according to package instructions until tender but firm. Drain and rinse with cold water.
- In a large skillet over medium heat, add a splash of oil and sauté sliced bell peppers until slightly softened.
- Stir in red curry paste, followed by coconut milk and vegetable broth. Simmer gently until well combined.
- Toss the cooked noodles into the skillet, mixing until evenly coated with the sauce.
- Finish by adding lime juice, chopped basil, and green onions on top before serving.
Notes
- Customize with your favorite vegetables or add tofu for extra protein.
- Ensure noodles are al dente to maintain texture.
- Serve with additional lime wedges for a zesty kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg