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- 8 oz rice noodles - 1 can (13.5 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon soy sauce - 1 tablespoon lime juice - 1 tablespoon brown sugar - 1 cup bell peppers (sliced, mix of red and yellow) - 1 cup snap peas - 1 cup bean sprouts - 2 tablespoons vegetable oil - 3 green onions (sliced) - Fresh cilantro (for garnish) - Crushed peanuts (for garnish) - Salt to taste Gather these ingredients before you start cooking. The rice noodles give a nice base. Coconut milk adds creaminess. Red curry paste brings the heat, while soy sauce and lime juice balance the flavors. Brown sugar adds a hint of sweetness. I like to use a mix of bell peppers for color and crunch. Snap peas and bean sprouts add freshness and texture. Green onions, cilantro, and crushed peanuts make great garnishes. They help the dish look pretty and taste even better. Make sure to have salt on hand. You might want to adjust the seasoning at the end. Having everything ready will make your cooking smooth and fun! {{ingredient_image_1}} To start, bring a pot of water to a boil. Add 8 oz of rice noodles to the pot. Cook them until they are al dente, which usually takes about 4 to 6 minutes. Stir them often to prevent sticking. Once cooked, drain the noodles in a colander and set them aside. This step is key for a perfect texture. Next, take a large pan and heat 2 tablespoons of vegetable oil over medium heat. When the oil is hot, add 2 tablespoons of red curry paste. Sauté this for 1 to 2 minutes until it smells amazing. Then, pour in a can of coconut milk. Add 1 tablespoon of soy sauce, 1 tablespoon of lime juice, and 1 tablespoon of brown sugar. Stir everything well and let it simmer gently. This mix creates a rich, flavorful base. Now, it’s time to add some color! Toss in 1 cup of sliced bell peppers and 1 cup of snap peas. Cook these for about 3 to 4 minutes. You want them to be tender but still crisp. After that, add the drained rice noodles and 1 cup of bean sprouts to the pan. Mix everything together so the noodles soak up the sauce. Cook for another 2 to 3 minutes until everything is hot. Taste and add salt if needed. Enjoy the bright flavors in this dish! To make your spicy coconut noodles just right, tweak the curry paste. Start with two tablespoons. If you want more heat, add a bit more. The red curry paste gives depth and warmth. Balance the flavors with brown sugar. This sweet touch helps calm the spice. You can adjust the sugar based on your taste. Just remember, a little goes a long way! Keep your veggies crisp! When you add bell peppers and snap peas, avoid overcooking. Just three to four minutes on medium heat is enough. This way, they stay bright and crunchy. For even noodle distribution, toss the noodles well in the sauce and veggies. Use tongs to mix everything gently. This ensures each bite has flavor and texture. Garnishing makes your dish pop. Use fresh cilantro and crushed peanuts on top. They add color and crunch. For serving, a bowl works best. It keeps the noodles cozy and warm. You can also add a lime wedge for that zesty finish. Pro Tips Use Fresh Ingredients: Fresh vegetables like bell peppers and snap peas will enhance the flavor and crunch of your dish. Adjust the Spice Level: Feel free to add more red curry paste or even chili flakes if you prefer your noodles spicier! Garnish Generously: The toppings of cilantro and crushed peanuts not only add flavor but also texture—don't skip them! Meal Prep Friendly: This dish can be made in advance; just reheat gently to avoid overcooking the vegetables. {{image_2}} You can make Spicy Coconut Noodles even better by adding protein. Tofu is a great choice. It soaks up the flavors well. Shrimp also works nicely. Both options add texture and taste. To cook tofu, cut it into cubes. Sauté it for about 5-6 minutes before adding the coconut milk. For shrimp, add them after the bell peppers. Cook until they turn pink, around 3-4 minutes. Adjust your cooking times to ensure the protein is cooked through. If you want to keep it vegetarian or vegan, you can easily substitute some ingredients. Use plant-based soy sauce for a vegan-friendly option. Make sure to pick a red curry paste that is vegan. Some brands may add fish sauce. You can also add more veggies. Try carrots, zucchini, or broccoli. These add color and nutrients. They will keep your dish both tasty and colorful. Different regions have their own takes on coconut noodles. You can explore various curry pastes. Green curry paste gives a fresh kick. Yellow curry paste offers a mild flavor. You can also change the vegetables. In Thailand, you might see bok choy or Thai basil. In India, try adding spinach or peas. These changes give you new flavors and experiences. Enjoy experimenting with what you have at home! To store leftovers of your spicy coconut noodles, place them in an airtight container. Make sure to cool them to room temperature first. This helps keep the noodles fresh and safe to eat later. The dish stays good in the fridge for about 3 to 4 days. When you are ready to eat, just reheat it on the stove or in the microwave. If you want to freeze your spicy coconut noodles, start by cooling them down completely. Then, transfer them to a freezer-safe container. You can also use freezer bags to save space. Try to remove as much air as possible to prevent freezer burn. The noodles can last up to 2 months in the freezer. When you are ready to enjoy them again, take them out and let them thaw in the fridge overnight. Reheat them gently in a pan or microwave. If the noodles seem dry, add a splash of coconut milk or water. This keeps the texture nice and creamy. You can try several noodle types instead of rice noodles. Here are some options: - Soba noodles: These are made from buckwheat. They add a nutty taste. - Udon noodles: Thick and chewy, these work well in the dish. - Zucchini noodles: For a low-carb option, use spiralized zucchini. - Egg noodles: These add richness but are not gluten-free. Each of these noodles brings a unique flavor and texture. Adjust cooking times based on the type you choose. Yes, you can make this dish gluten-free! Here are some tips: - Use gluten-free soy sauce: Regular soy sauce contains gluten. - Opt for rice noodles: As they are already gluten-free. - Check curry paste: Some brands may have gluten, so read labels. These swaps keep the flavors intact while ensuring gluten-free enjoyment. The spice level can vary based on your taste. Here’s a simple scale: - 1-2: Mild, use less red curry paste. - 5: Medium spice, use the recipe as is. - 8-10: Very spicy, add more red curry paste or extra chili. Adjust the red curry paste to find your perfect heat level. Enjoy the journey! You learned how to make a delicious curry with rice noodles. The recipe uses simple ingredients like coconut milk and fresh vegetables. You can adjust flavors, add proteins, and make it vegan or vegetarian. Proper storage keeps leftovers fresh longer. With these tips, you can cook a dish that impresses everyone. Enjoy your cooking journey, and don’t hesitate to experiment with flavors! Your kitchen adventures can lead to new favorites.

Spicy Coconut Noodles

A flavorful dish featuring rice noodles in a spicy coconut sauce with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 can coconut milk (13.5 oz)
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 cup bell peppers (sliced, mix of red and yellow)
  • 1 cup snap peas
  • 1 cup bean sprouts
  • 2 tablespoons vegetable oil
  • 3 pieces green onions (sliced)
  • to taste salt
  • for garnish fresh cilantro
  • for garnish crushed peanuts

Instructions
 

  • Start by cooking the rice noodles according to package instructions until al dente. Once cooked, drain and set aside.
  • In a large pan over medium heat, add the vegetable oil. When hot, add the red curry paste and sauté for about 1-2 minutes until fragrant.
  • Pour in the coconut milk, soy sauce, lime juice, and brown sugar. Stir well and bring the mixture to a gentle simmer.
  • Add the sliced bell peppers and snap peas to the pan. Let them cook for about 3-4 minutes until slightly tender but still crisp.
  • Toss in the cooked rice noodles and bean sprouts, mixing them well with the sauce and vegetables. Cook for another 2-3 minutes until everything is heated through.
  • Taste and adjust seasoning with salt as necessary.
  • Remove from heat and serve immediately, garnished with sliced green onions, fresh cilantro, and crushed peanuts on top.

Notes

Adjust the spice level by varying the amount of red curry paste.
Keyword coconut, noodles, spicy, vegetarian